This marinated vegetable salad is one of those bright, make ahead dishes we love to prep as a team for a busy week. A plate full of color and crunch in a tangy dressing feels fresh and nourishing, which for us is exactly what real food for real life is all about.
Fill your plate with color, flavor, and healthy nutrients with this delicious Marinated Vegetable Salad. Made in just 20 minutes, it is a great meal prep salad for a busy week. A variety of crunchy fresh vegetables and cubes of cheese soak up a tangy dressing as they marinate, so every bite is full of flavor. Enjoy this marinated vegetable salad for lunch or as a side with almost any main.
What makes this marinated vegetable salad so good is the tangy dressing. A colorful mix of crunchy vegetables and cheese soaks it up as it marinates, so every bite is flavorful.
Watch the Recipe Video
Watch how this marinated vegetable salad comes together, step by step.
Why You Will Love This Marinated Vegetable Salad
- Colorful and crunchy. A rainbow of fresh, crisp vegetables.
- Packed with nutrients. Loaded with vitamins and minerals.
- Great for meal prep. Make it ahead and store it for the week.
- Big batch. A generous amount, perfect for a crowd.
- Tangy and flavorful. Marinating lets the flavors soak in.
What Makes This Marinated Vegetable Salad So Good
Marinating is the secret, letting the vegetables soak up the tangy dressing so the flavor deepens with every hour.
A rainbow of vegetables brings the crunch. Tomatoes, carrots, peppers, broccoli, cauliflower, cabbage, and asparagus add color, texture, and nutrients.
Cheese and a tangy dressing tie it together. Cubes of cheese add a savory bite, while the vinegar and mustard dressing keeps it bright and fresh.
This is a delicious way to enjoy more vegetables, which provide fiber, vitamins, and minerals that support good health.
Optional Pro Tip: Maximum Flavor
Marinate overnight. The longer the vegetables sit, the more flavor they soak up.
Cut everything bite sized. Even, small pieces marinate better and are easy to eat.
Tips for the Best Marinated Vegetable Salad
- Cut vegetables bite sized. Even pieces marinate evenly and eat well.
- Marinate at least two hours. Overnight is even better for flavor.
- Shake the dressing well. This emulsifies it so it coats everything.
- Use a variety of colors. A rainbow of veggies looks and tastes great.
- Stir before serving. The dressing settles, so toss it again.
- Keep it crunchy. Serve within a few days for the best texture.
- Adjust the tang. Add more vinegar or lemon to taste.
- Add the cheese in. Cubed cheese makes it more satisfying.
Variations and Add Ins
This marinated vegetable salad is easy to customize.
- Change the vegetables. Use whatever crunchy veggies you have on hand.
- Add chickpeas. They add protein and make it more filling.
- Use a different cheese. Cheddar, mozzarella, or feta all work.
- Add olives. Briny olives add a Mediterranean touch.
- Make it spicier. Add a pinch of red pepper flakes.
- Swap the dressing. A simple lemon vinaigrette is lovely too.
- Add fresh herbs. Parsley, dill, or basil brighten it up.
- Keep it dairy free. Simply leave out the cheese.
How to Store and Meal Prep
Store the marinated vegetable salad in an airtight container in the refrigerator for up to about five days. It is ideal for meal prep.
The vegetables soften slightly and the flavor deepens as it sits. Give it a good stir before each serving, since the dressing settles at the bottom.
Serving Suggestions for Marinated Vegetable Salad
This marinated vegetable salad is a versatile side that pairs with almost any main, from grilled chicken to fish or a hearty pasta. It is colorful and fresh on any table.
It also makes a satisfying light lunch on its own, especially packed for work or a picnic. A piece of crusty bread rounds it out nicely.
For a fuller meal, add chickpeas or your favorite protein. Stir it well and adjust the seasoning with a little extra vinegar or lemon just before serving.
- As a side dish. Pairs with almost any main course.
- As a light lunch. Satisfying on its own.
- For meal prep. Great packed for the week.
- With added protein. Chickpeas make it a fuller meal.
For a flavorful main to serve alongside, our healthy orange chicken is a great one to try.
Frequently Asked Questions
How long should I marinate it?
Marinate it for at least two hours, though overnight is even better. The longer it sits, the more flavor the vegetables soak up.
How long does it keep?
It keeps in an airtight container in the refrigerator for up to about five days, making it ideal for meal prep.
Will the vegetables get soggy?
They stay crunchy at first and soften slightly over time. For the crispest texture, enjoy it within the first few days.
Can I change the vegetables?
Absolutely. Use whatever crunchy vegetables you have on hand. Broccoli, cauliflower, peppers, carrots, and tomatoes all work well.
Can I make it dairy free?
Yes. Simply leave out the cheese. The marinated vegetables and tangy dressing are delicious on their own.
Can I add protein?
Yes. Chickpeas, white beans, or your favorite protein turn this side salad into a more filling meal.
Why do I need to stir it before serving?
The dressing settles at the bottom as it sits, so a good stir redistributes it so every bite is well coated.
Can I make a smaller batch?
Yes. This recipe makes a generous amount, but you can easily halve it. Just keep the ratio of vegetables to dressing the same.
What cheese works best?
Cubed pepper jack adds a nice bite, but cheddar, mozzarella, or feta all work beautifully if you prefer.
Is this a healthy salad?
Yes. It is packed with a variety of fresh vegetables, offering plenty of fiber, vitamins, and minerals.
A Colorful, Make Ahead Favorite
This marinated vegetable salad brings together a rainbow of crunchy fresh vegetables and savory cheese in a tangy, flavorful dressing. It is colorful, nourishing, and full of fresh flavor in every bite.
Quick to make and ideal for meal prep, it works as a side, a light lunch, or a crowd pleasing potluck dish. Once you try it, this marinated vegetable salad is sure to become a go to.
Craving more bold, flavorful dishes? Our creamy Cajun chicken pasta is another favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Marinated Vegetable Salad
Ingredients
Equipment
Method
- In a large mixing bowl, combine the cherry tomatoes, carrots, yellow pepper, broccoli, asparagus, red onion, red cabbage, cauliflower, and pepper jack cheese.
- In a small bowl, whisk or shake together the olive oil, apple cider vinegar, mustard, lemon juice, ranch seasoning, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until well coated.
- Cover and marinate in the refrigerator for at least two hours or overnight.
- Give the salad a final stir before serving.
Nutrition
Notes
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