Marinated Vegetable Salad Easy Fresh Flavor for Summer
Author:lilie
Total Time:1 hour
Yield:4 servings 1x
Description
Discover a vibrant Marinated Vegetable Salad bursting with easy prep and fresh flavorperfect for summer meals and quick tasty dinners every week
Ingredients
Scale
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
1 cucumber, diced or thinly sliced
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted
1/4 cup feta cheese crumbles (optional)
1/4 cup fresh parsley or dill, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (or red wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon dried oregano or Italian seasoning
Salt and black pepper to taste
Instructions
In a large bowl, whisk together olive oil, lemon juice, red wine vinegar (if using), Dijon mustard, oregano, and a pinch of salt and pepper until the dressing looks silky and emulsified.
Prepare the vegetables: halve the tomatoes, slice the bell pepper, dice the cucumber, and thinly slice the red onion. Pit the olives if needed.
Add the vegetables to the dressing and toss well so every piece gets a glossy coating and a little tang from the acid.
Sprinkle in the feta and chopped herbs, then toss gently to distribute without crushing the veggies.
Let the salad rest for 20–30 minutes at room temperature or up to 2 hours in the fridge. The flavors mingle, and the onions mellow a bit.
Give it a quick taste and adjust salt, pepper, or a splash more lemon juice if you like it brighter.
If you’re adding olives, feta, or onions, you can tuck them in at the end for a crisper texture.
Serve chilled or at room temperature. The colors should look vibrant, and the dressing should lightly cling to the veggies.
For a heartier version, fold in canned chickpeas or some grilled halloumi right before serving.
Notes
A vibrant marinated vegetable salad with a bright lemon-oregano dressing. This easy, make-ahead dish doubles as a quick side or light main when fortified with chickpeas or halloumi.
