Marinated Vegetable Salad with broccoli and cauliflower is a fresh summer side dish, full of colorful chunky vegetables that are marinated in vinegar and herbs. Takes only 10 minutes to throw together and is best enjoyed with BBQ meats!
The marinated cucumber and tomato salad has been a hit on this blog, so I just had to share with you the other marinated salad I have been doing for many months now.
Chunky vegetables, bursting with nutrients and marinated in a wine vinegar mixture are a NEW way of making a salad. At least for me, as I haven't really made any marinated salads before. And honestly, I am a huge fan now. Do you like marinated vegetable salads and make them often?
Not only do they taste super FRESH and crunchy but are so fulfilling to enjoy with just a simple steak meal or baked fish.
If you like recipes with broccoli be sure to check out my other recipes such as Butternut Squash Broccoli Casserole, Broccoli, Spinach, and Cauliflower Fritters or simply type the word e.g. ''broccoli'' into the search bar.
Why you'll love this salad
- Best to be served along with steak, grilled chicken, beef or baked fish!
- This a great, light side dish for barbecues, picnics, or potlucks.
- Easy and quick to throw together.
- Refreshing and vibrant summer side dish salad.
- Can be made with sugar replacement such as erythritol or stevia.
- Vegetables - choose firm and chunky vegetables for this salad. The longer you marinate the more flavor the veggies will get without losing texture. Other vegetables you can use here are celery, red onion, kale, firm cherry, or plum tomatoes.
- Sugar – For a low-carb version make the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.
- Vinegar – I used two types of vinegar here, but feel free to use whatever you have on hand. The taste will be different though. I prefer milder vinegar types such as apple cider, red or white wine, and rice vinegar.
- Herbs - a combination of a few different dried herb types really helps this salad to come together. If you have only one option e.g. basil, then this will work too. Don’t forget to garnish with more fresh herbs when serving.
Marinade dressing for a vegetable salad. In a large bowl, mix all the marinade dressing ingredients. Set aside.
How to blanch the broccoli and cauliflower. Take a medium saucepan/pot and fill with water, enough to cover the broccoli and cauliflower later. Add salt and take it to a boil.
Reduce the heat and lower the veggies into the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs, and place them into ice-cold water.
Once cooled drain and pat dry with a towel. This is not a necessary step but is recommended.
Broccoli and cauliflower can actually be eaten raw as well, but eaten this way may be difficult to digest. Plus, they taste much better once cooked!
Add all the vegetables into the bowl with the marinade and stir to combine until all the veggies are covered in the vegetable marinade.
Marinate. Transfer to the fridge for 1-3 hours.
Serve! Garnish with fresh parsley when serving.
- Make sure to season generously with salt and pepper!
- Marinate the veggie mix in the refrigerator for at least 1 hour (For the best flavor, however, refrigerate for 2-3 hours before serving.) Serve chilled at all times!
- For a low-carb salad prepare the marinade with a sugar replacement, such as erythritol or stevia. For a sweeter brine add more tablespoons of sugar or sugar replacement. But you can taste test after a few hours to see if you need any more.
- Vinegar -The vinegar enhances the natural flavor of the vegetables and adds freshness to the dish. I used red and white wine vinegar for a fun combination to try but feel free to use stronger vinegar such as white vinegar.
- Add more herbs – fresh or dried dill, basil will add a burst of flavor to the dish.
- Any onion will work here, red onions give a nice color and a different taste to the salad.
- Best to be stored in the fridge in a jar or air-tight container for up to 2-3 days.
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Easy Salad Recipes
- Avocado Corn Salad
- Lemon Kale Caesar Salad With Chicken
- Salmon Salad With Cabbage
- Roasted Pumpkin Salad With Chickpea and Feta
- Tomato Basil Mozzarella Salad
Marinated Vegetable Salad
- 2 cups broccoli florets (cut into bite-size pieces)
- 1 cup cauliflower (cut into bite-size pieces)
- ½ large red bell pepper (cubed)
- ½ large yellow bell pepper (cubed)
- ½ large green bell pepper (cubed)
- 1 medium brown or red onion (half circles)
- 1 medium carrot (thick half circles)
- 1-2 small cucumbers (half circles)
- 2 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 3 teaspoon granulated sugar
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
- In a large bowl, mix all the marinade dressing ingredients. Set aside.
- Blanch the broccoli and cauliflower. Take a medium saucepan/pot and fill with water, enough to cover the broccoli and cauliflower later. Add salt and take it to a boil. Reduce the heat and lower the veggies into the water. Cook on medium heat for 3 minutes, remove the vegetables with kitchen tongs and place them into ice-cold water. Once cooled drain and pat dry with a towel.
- Add all the vegetables into the bowl with the marinade and stir to combine until all the veggies are covered in the vegetable marinade.
- Transfer to the fridge for 2-3 hours.
- Garnish with fresh parsley when serving.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)