This vibrant Marinated Vegetable Salad is a great way to add a burst of color and fresh, healthy vegetables to your table. Cauliflower, broccoli, carrots, tomatoes, and more soak up the deliciously tangy, slightly sweet vinegar marinade.

More veggie-loaded, marinated salads we love include my Homemade Three Bean Salad and Asparagus Salad.

Good, old-fashioned Marinated Vegetable Salad is a classic dish that will never go out of style. An assortment of crunchy, colorful veggies are marinated in a slightly sweet vinegar mixture in the refrigerator until just slightly softened and oh-so flavorful.

This is not strictly a summer recipe but I do love to add a cold marinated salad like this one to a summer menu. Especially when I’m serving Classic Beef Burgers, marinated grilled chicken or steak. It is the perfect complement to those dishes and just perks up the whole situation with beautiful color and fresh flavor.

Table of contents Ingredient Notes * How to Make Marinated Vegetable Salad * Do I Need to Blanch the Vegetables? * Variations Ingredient Notes Vegetables: Broccoli and cauliflower florets cut into small pieces. Halved cherry or grape tomatoes, in assorted colors. Sliced carrot, celery, and sweet yellow onion. And, chopped red bell pepper. * Marinade: Vegetable oil, white wine vinegar, granulated sugar, a clove of garlic (minced), Dijon mustard, Italian seasoning, salt and freshly ground black pepper.

How to Make Marinated Vegetable Salad1. Place the chopped vegetables in a large bowl. Add the marinade ingredients to a mason jar or small bowl, shake or whisk well to combine, and pour it over the top. 2. Toss the mixture with tongs to coat the vegetables with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Do I Need to Blanch the Vegetables?How crunchy or tender you like marinated vegetables is all about personal preference! After marinating for 4 hours, the vegetables will still be quite crunchy. After 24 hours, they will have softened, just slightly and will continue to soften more with time. If you prefer veggies with a softer bite, the harder vegetables can be quickly blanched before they’re marinated.

1. Briefly boil: Place the broccoli and cauliflower florets into a pot of boiling water and allow them to boil for a maxiumum of 2 to 3 minutes. We are not cooking them through, we just want to soften them oh-so-slightly so that they are mostly crisp and only slightly tender. You want to be very careful to not let them cook too long. Err on the side of undercooking or you might end up with mushy veggies which is just plain yucky. They’ll soften a bit more as they marinate so be vigilant.
2. Shock: Pull the veggies out of the boiling water, drain quickly, and then immediately transfer them to a large bowl filled with ice water. This will shock them, stopping the cooking process and locking in their bright, vibrant color.
3. Drain: Once they are totally chilled, transfer to a colander and drain them well.
4. Repeat: Use this same process to blanch the carrots, cooking them just until “crisp-barely-tender”. After shocking them in the ice water bath, add them to the colander to drain with the broccoli and cauliflower. VariationsThere is an endless number of ways you can modify this recipe to suit your taste. Here are just a few ideas to get you started.

Mediterranean-Inspired Go the Greek route and use cherry tomatoes, cucumber, red onion, artichoke hearts, and kalamata olives. Stir in some fresh oregano and garnish with Feta cheese just before serving.

Tex-Mex Style: For a Tex-Mex twist try marinating fresh sweet corn kernels, black beans, cherry tomatoes, red bell pepper, and red onion. For the marinade, omit the Dijon, sub the Italian seasoning with cumin, and add a squeeze of fresh lime juice. Stir in some chopped avocado and fresh cilantro just before serving.

Sub Different Veggies: More vegetables that work well for Marinated Vegetable Salad include snap peas, zucchini, asparagus, radishes, green beans, and mushrooms. Feel free to change things up and use the vegetables you love most!

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PrintMarinated Vegetable SaladThis vibrant Marinated Vegetable Salad is a great way to add a burst of color and fresh, healthy vegetables to your table. Cauliflower, broccoli, carrots, tomatoes, and more soak up the deliciously tangy, slightly sweet vinegar marinade.Course Side DishCuisine AmericanPrep Time 20 minutes minutesMarinating Time 4 hours hoursTotal Time 4 hours hours 20 minutes minutesServings 8Calories 48kcalAuthor Valerie BrunmeierIngredients 3 cups cauliflower florets chopped small * 1½ cups cherry or grape tomatoes assorted colors, halved * 1 cup broccoli florets chopped small * 1 cup sweet yellow onion thinly sliced * ¾ cup cucumber unpeeled and chopped * 2 medium carrots peeled and sliced into ¼ -inch rounds (about 1 cup sliced) * 2 ribs celery 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 clove garlic minced or pressed * 2 teaspoons Dijon mustard * 1 teaspoon Italian seasoning * ½ teaspoon salt or to taste * Freshly ground black pepper to taste Instructions Combine all the vegetables in a large mixing bowl. * Add the dressing ingredients to a mason jar or small bowl and either shake or whisk well to combine. Pour over the vegetables and toss to coat the vegetables with the dressing. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. * After 4 hours, the vegetables will still be quite crunchy. After 24 hours, they will have softened, just slightly and will continue to soften more with time. * Stir well before serving to redistribute the marinade/dressing. NotesBlanching the Harder Vegetables (Optional)After marinating for 4 hours, the vegetables will still be quite crunchy. After 24 hours, they will have softened, just slightly and will continue to soften more with time. If you prefer veggies with a softer bite, the harder vegetables can be quickly blanched before they’re marinated.Briefly boil: Place the broccoli and cauliflower florets into a pot of boiling water and allow them to boil for a maxiumum of 2 to 3 minutes to soften them just slightly. They’ll soften a bit more as they marinate.Shock: Pull the veggies out of the boiling water, drain quickly, and then immediately transfer them to a large bowl filled with ice water.Drain: Once they are totally chilled, transfer to a colander and drain them well.Repeat: Use this same process to blanch the carrots, cooking them just until “crisp-barely-tender”. After shocking them in the ice water bath, add them to the colander to drain with the broccoli and cauliflower.NutritionCalories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 199mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3.28IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 1mgMore Summer Salads Avocado Corn Caprese Salad Broccoli Salad Greek Salad Quick Coleslaw This post was originally published on August 8, 2015. It has been updated with new text and images.*