I fell hard for this simple Marinated Vegetable Salad when treated to a Southern-style luncheon at a charming plantation along the Ohio River.

It was such a delightful blend of refreshing and savory flavors that I simply had to uncover the secret behind its exquisite dressing. My mission: to recreate this incredible Vegetable Salad Recipe in my own kitchen!

Why You’ll Love This Refreshing Marinated Vegetable Salad

This Marinated Vegetable Salad isn’t just another side dish; it’s a culinary revelation, especially perfect for warm weather or when you’re craving something light and nutritious. Here’s why it’s destined to become a staple in your recipe collection:

• Effortlessly Simple Dressing: Forget complex concoctions! This dressing requires just three core ingredients—vinegar, sugar, and water—plus a touch of salt and pepper. It’s so straightforward, you’ll wonder why you ever bothered with anything else.
• Unbelievably Versatile: The beauty of this recipe lies in its adaptability. You have complete freedom to customize it with your favorite seasonal vegetables, or simply use what you have on hand. Add, subtract, or substitute – it’s always delicious.
• Perfectly Light, Cool, and Refreshing: When the temperatures rise, heavy meals are the last thing you want. This salad is the ideal antidote, offering a crisp, cool, and incredibly refreshing experience that invigorates your palate. It’s truly the epitome of a summer salad.
• An Excellent Make-Ahead Dish: Unlike many salads that wilt quickly, this marinated version actually improves with time. Prepare it hours or even a day in advance, and let the flavors meld and deepen, making it perfect for potlucks, BBQs, or busy weeknights.
• Nutrient-Packed and Wholesome: Loaded with a vibrant array of fresh vegetables, this salad is a powerhouse of vitamins, minerals, and fiber. It’s a delicious way to boost your daily nutrient intake without sacrificing flavor.

I must admit, I’m not one of those intuitive cooks who can taste a dish and immediately decipher its exact ingredients and proportions. Thankfully, on that memorable trip, I was accompanied by a dear friend who also happens to be a professional caterer. As we debriefed after lunch, I eagerly quizzed her about the captivating dressing on this delightful salad. She casually referred to it as a “wet” dressing – a term that was entirely new to me, yet perfectly described the wonderfully infused vegetables.

My intrigue grew. Have you ever enjoyed a marinated cucumber salad? The dressing for this vegetable medley evokes that same delightful sensation. Its foundation? A harmonious blend of sugar, vinegar, and… water! A touch of salt and pepper completed the simple yet profound flavor profile. The event caterer, a truly charming individual, graciously answered all our questions, even sharing recipes for some of her renowned cookies and revealing the inspiration behind her incredible banana cake. When I pressed her, asking if there were any hidden ingredients beyond those three main components, she confirmed that this modest trio indeed comprised the entire, magical marinade. No secret spices, no complex oils – just pure, unadulterated flavor.

What Our Readers Are Saying:

From April: “The marinated vegetables are absolutely wonderful! My family and I couldn’t get enough, so I made another batch today. It’s so incredibly refreshing. This is truly the dish for Summer! Thank you for sharing!”

The “Detox Salad” You’ll Crave

While developing this post, I stumbled upon another blogger’s rendition of a very similar salad, although with slightly different dressing proportions. She coined hers a “detox salad,” and the reasoning immediately resonated with me. Upon reviewing the nutritional content, I discovered that a single serving clocks in at approximately 65 calories, yet it’s absolutely brimming with essential vitamins and dietary fiber. This makes it an incredibly smart and satisfying choice for anyone looking to eat lighter without feeling deprived.

This Marinated Vegetable Salad recipe transcends seasonal boundaries but truly shines as a healthier counterpoint during indulgent times. Imagine serving this vibrant, crisp salad during Thanksgiving weekend. When everyone else is lamenting their holiday overindulgence, this refreshing marinated vegetable salad emerges as the perfect antidote – a light, flavorful, and guilt-free option that provides a welcome break from richer fare. It’s not just a side; it’s a palate cleanser and a nutritional reset, ensuring you feel good even amidst feasting.

Expert Tips for Crafting the Perfect Marinated Vegetable Salad

Achieving a truly exceptional marinated vegetable salad is all about technique and a few thoughtful considerations. Follow these expert tips to elevate your salad from good to unforgettable:

• Uniform, Bite-Sized Pieces: For the best texture and eating experience, ensure all your vegetables are cut into consistent, bite-sized pieces. This not only makes the salad easier to eat but also allows for more even absorption of the delicious marinade, guaranteeing every bite is bursting with flavor.
• Mind the Onion: Red onion adds a wonderful zing, but its sharpness can be overwhelming if not handled correctly. Slice the onion very thinly, and then chop those slices a little more to create small, manageable pieces. The marination process will significantly mellow their pungent flavor, transforming them into a delightful, subtle addition.
• Embrace the Oil-Free Dressing: Some similar salads incorporate oil into their dressings, but in this particular recipe, I firmly believe it’s entirely unnecessary. The vinegar-based marinade provides ample moisture and flavor, allowing the natural essence of the vegetables to shine through without any added richness that oil might bring. This keeps the salad wonderfully light and crisp.
• Perfect Pepper Balance: While other recipes might call for double the amount of pepper, I find that too much can overpower the delicate flavors of the fresh vegetables. A single teaspoon of pepper, as suggested, offers just the right amount of warmth and spice without dominating the palate. Feel free to adjust to your personal preference, but start conservatively.
• Customize Your Vinegar-to-Water Ratio: My preferred ratio of 2 parts water to 1 part vinegar strikes a beautiful balance, offering a tangy yet smooth flavor. However, if you’re a fan of a more pronounced, pickled taste, don’t hesitate to increase the vinegar ratio to 1 to 1. Experiment to find your ideal level of tanginess.
• Sweetness to Your Liking: I prefer just a subtle touch of sweetness in this salad, especially when aiming for a lighter, “detox” feel. The suggested amount of sugar complements the tang of the vinegar without making the salad overtly sweet. For an alternative, you could experiment with honey instead of sugar, though I haven’t personally tested that variation. Begin with a smaller amount and add more if desired.
• The Magic of Marination Time: While the salad is delicious after just 2 hours, allowing it to marinate overnight in the refrigerator truly transforms it. The longer marination period allows the vegetables to fully absorb the dressing, becoming incredibly tender, flavorful, and vibrant. Plan ahead for the best results!
• Gentle Tossing: Remember to gently toss the salad occasionally during its marination period. This ensures that all the vegetable pieces are evenly coated and submerged in the flavorful dressing, guaranteeing a consistent taste throughout.

Serving Suggestions and Storage

This Marinated Vegetable Salad is incredibly versatile and pairs beautifully with a wide array of dishes. Serve it as a bright and zesty side with grilled chicken, fish, or steak. It’s a fantastic accompaniment to barbecue, adding a refreshing crunch that cuts through richer flavors. For a lighter meal, enjoy it on its own or alongside a simple sandwich. Its make-ahead nature also makes it an absolute winner for potlucks, picnics, and summer gatherings – simply prepare it the day before, and it’s ready to impress!

When it comes to storage, this salad is a star. Keep it covered in an airtight container in the refrigerator. It tastes even better the next day as the flavors deepen, and can be enjoyed for up to 3-4 days. The vegetables will retain their crispness and absorb more of that delightful marinade over time, making leftovers just as enjoyable as the first serving.

Explore More Delicious Salad Recipes:

If you’re a fan of fresh, vibrant salads, be sure to check out these other fantastic options from my kitchen and those of my esteemed colleagues. Perfect for lunch, dinner, or any gathering, these recipes promise to add zest to your meals:

• For a classic that never disappoints, my Perfect Caesar Salad is always a hit, featuring crisp romaine and a creamy, homemade dressing.
• Discover one of my sister’s treasured recipes, the Arugula Salad with Cucumbers, Tomatoes, and Avocados, a delightful blend of peppery greens and fresh produce.
• This Easy Pasta Salad Recipe with Yogurt Dressing is a wonderful choice for summer entertaining, light yet satisfying.
• My Asian Slaw offers another veggie-packed winner, brimming with crunchy textures and an irresistible sesame-ginger dressing.
• Don’t miss these inspiring creations from fellow food bloggers:
  • A vibrant Grilled Corn Salad from Well Plated, perfect for summer grilling season.
  • The elegant Winter Green Salad with Poppyseed Dressing from Reluctant Entertainer, a refreshing choice for cooler months.
  • And a unique Beet Salad with Tomatoes and Artichokes from Katie’s Cucina, for those who love earthy and bright flavors.
• Plus, explore my comprehensive recipe index for even More Salad Recipes to satisfy every craving.

The Recipe:

Marinated Vegetable Salad

Prep Time
20 minutes

Total Time
20 minutes

Yield
8 servings

A simple salad chock full of fresh vegetables, bursting with flavor and perfect for any meal!

Rating: 4.9 stars based on 80 reviews

Ingredients

• 1 cup water
• ½ cup apple cider vinegar
• ¼ cup sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 pint cherry tomatoes (buy super sweet if available), cut in halves
• 3 bell peppers (any color), ribs and seeds removed and diced into ½-inch pieces
• 3-4 stalks celery, sliced ¼-inch thick
• ¼-½ cup thinly sliced red onion, chopped into bite-sized pieces
• 1 English cucumber, peeled, quartered lengthwise and cut into ½-inch chunks

Instructions

1. In a large bowl, whisk together the water, apple cider vinegar, sugar, salt, and pepper until the sugar and salt are dissolved.
2. Add all the chopped vegetables to the bowl with the dressing. Toss gently to ensure all vegetables are well coated.
3. Cover the bowl and refrigerate for at least 2 hours to allow the vegetables to marinate. For the best flavor, marinate overnight. Toss occasionally during marination to ensure even absorption of the dressing.

Notes

This salad tastes even better on the second and third day! The flavors truly deepen and meld, making it an ideal make-ahead dish for parties or weekly meal prep. Feel free to experiment with other firm vegetables like cauliflower florets, broccoli florets, or carrots.

Nutrition Information:

Yield:

8

Serving Size:

1 bowl

Amount Per Serving:
Calories: 79
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 5mg
Sodium: 556mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 10g
Protein: 2g

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