Mom's Marinated Salad is not just a dish; it’s a colorful celebration of fresh vegetables and vibrant flavors that transports you to warm summer days. This salad, often a staple at family gatherings and picnics, combines the crunch of seasonal vegetables with a tangy homemade dressing, all marinated to perfection.
Ingredients
Scale:
2 cups cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), diced
1 red onion, thinly sliced
1 cup carrots, shredded
1 cup broccoli florets
1 cup kalamata olives, pitted and sliced
1 cup feta cheese, crumbled (optional for a vegan version)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Prepare the vegetables: Rinse and chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Shred the carrots and cut the broccoli into small florets, aiming for uniform sizes to ensure even marination. Place all the chopped vegetables into a large mixing bowl.
In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Pour the marinade over the vegetables in the mixing bowl. Using a spatula or wooden spoon, gently toss the vegetables until they are evenly coated with the marinade.
Cover the bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2 to 4 hours.
Before serving, give the salad a gentle toss to redistribute the marinade. If using feta cheese, sprinkle it on top just before serving.
