Fresh and colorful Marinated Vegetable Salad made with cauliflower, tomatoes, broccoli, cucumber, carrots, celery, and a zesty vinegar dressing. This easy make-ahead vegetable salad is perfect for healthy meals, potlucks, picnics, and weekly meal prep. Packed with crunchy veggies and a flavorful marinade, this no-cook salad recipe is a great option for a light side dish, summer dinners, or vegetarian menus.

Ingredients

Salad:

3 cups small chopped cauliflower florets
1½ cups cherry or grape tomatoes (mixed colors), halved
1 cup small chopped broccoli florets
1 cup thinly sliced sweet yellow onion
¾ cup chopped cucumber (unpeeled)
2 medium carrots, peeled and sliced into ¼-inch rounds (about 1 cup)
2 celery ribs, halved lengthwise and thinly sliced
1 medium red bell pepper, chopped

Dressing:

½ cup vegetable oil
½ cup white wine vinegar
1 tablespoon granulated sugar
1 garlic clove, minced or pressed
2 teaspoons Dijon mustard
1 teaspoon Italian seasoning
½ teaspoon salt, or to taste
Freshly ground black pepper, to taste

Instructions

Add all the prepared vegetables to a large mixing bowl.
In a mason jar or small bowl, combine all the dressing ingredients. Shake or whisk until fully blended.
Pour the dressing over the vegetables and toss well to ensure everything is coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor.
After 4 hours, the vegetables will remain crisp; after 24 hours, they soften slightly while staying crunchy.
Stir well before serving to redistribute the marinade.

Why You’ll Love This Recipe

This marinated vegetable salad is fresh, colorful, and perfect for make-ahead meals. The crisp vegetables soak up a tangy, flavorful dressing that improves over time. It’s ideal for picnics, potlucks, meal prep, and healthy side dishes with no cooking required.

Tips

Cut the vegetables into uniform, bite-sized pieces for even marinating.
Let the salad chill overnight for the best flavor.
Use a glass bowl or container to avoid absorbing vinegar odors.
Stir the salad before serving to coat every bite with dressing.

Variations and Substitutions

Vegetables: Add zucchini, radishes, green beans, or corn.
Vinegar: Swap white wine vinegar for apple cider vinegar or red wine vinegar.
Oil: Use olive oil for a richer flavor.
Seasoning: Add dried oregano, basil, or crushed red pepper flakes for extra zest.

FAQs

Can I make this salad ahead of time?
Yes, it’s perfect for make-ahead meals and tastes even better the next day.

How long does it keep?
Store in the refrigerator for up to 4–5 days.

Can I reduce the sugar?
Yes, reduce to your preference or replace with honey.

Can I use frozen vegetables?
For this recipe, fresh vegetables are best to maintain crunch.

Serving

Serve this marinated vegetable salad as a side dish with grilled chicken, fish, burgers, pasta, or sandwiches. It pairs wonderfully with Mediterranean, Italian, or BBQ-style meals.

Suggestions

Add chickpeas or white beans to turn it into a light lunch.
Sprinkle with feta cheese before serving.
Add fresh herbs like parsley or dill for extra freshness.
Pack it in containers for easy meal prep during the week.