Look, I love a good leafy salad as much as the next person… said no one ever when faced with another soggy bowl of lettuce.
This marinated veggie salad is the answer to your “I want something fresh but don’t feel like cooking” dilemma. It’s crunchy, colorful, and completely free of sad greens—because this is a no-lettuce salad recipe and proud of it.
I threw this together after a BBQ where the only vegetables were the decorative parsley on the potato salad. Since then, it’s become my go-to make-ahead salad—a big bowl of marinated vegetables that somehow tastes even better straight from the fridge the next day. You’re welcome.
Marinated Veggie Salad
Equipment
- Knife
- Cutting board
- Large bowl
- Measuring cups
- Measuring spoons
- Mason jar or small bowl
- Whisk or spoon
Ingredients
- 2 cups cauliflower florets from about ½ a medium head
- 2 cups cherry or grape tomatoes about one 10 oz package
- 2 cups chopped carrots about 4 medium carrots
- 1 cucumber seeded and chopped
- 1 bell pepper any color, seeded and chopped
- ½ cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons minced shallots
- 4 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 garlic cloves minced or pressed
- Salt
- Black pepper
Instructions
- Make the Vinaigrette: Add olive oil, red wine vinegar, shallots, Dijon mustard, Italian seasoning, garlic, a pinch of salt, and some black pepper to a mason jar or bowl. Shake or whisk until smooth. Taste it—if it’s too tangy, add more olive oil or a tiny drizzle of honey.½ cup extra virgin olive oil, ½ cup red wine vinegar, 2 tablespoons minced shallots, 4 teaspoons Dijon mustard, 2 teaspoons Italian seasoning, 2 garlic cloves, Salt, Black pepper
- Chop the Veggies: Chop the cauliflower, carrots, cucumber, and bell pepper into bite-sized pieces. Halve the tomatoes if they’re on the larger side. Add all the veggies to a large bowl. You should have about 10 cups in total.2 cups cauliflower florets, 2 cups chopped carrots, 1 cucumber, 1 bell pepper, 2 cups cherry or grape tomatoes
- Mix It Up: Pour about ¾ of the vinaigrette over the chopped vegetables. Toss everything until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for more flavor.
- Finish and Serve: Right before serving, toss the salad with the remaining vinaigrette. Taste and season with more salt and pepper if needed. Serve chilled and enjoy the crunch.
Insider Secrets to Marinated Veggie Salad (Because Yes, I’ve Made It a Million Times 🥕)
Here’s the real talk: after making this marinated veggie salad more times than I’ve lost socks in the laundry, I’ve picked up a few tricks. This isn’t your average “follow the recipe and hope for the best” situation—this is the cool, crunchy, flavor-packed salad that actually gets better the longer it sulks in your fridge. So here’s everything I’ve learned, spilled like dressing on a white T-shirt:
🫑 Don’t Fear the Veggie Drawer Clean-Out
Got leftover zucchini, a few sad radishes, or that one rogue celery stalk? Toss them in! This is a mixed veggie salad, not a Michelin star audition. If it crunches, it belongs here.
🍅 Tomato Drama? Solve It.
If your cherry tomatoes are gigantic, cut them in half unless you enjoy salad grenades exploding mid-bite. You’re welcome.
🥒 Seed That Cuke (Or Regret It Later)
Unless you’re using an English cucumber (which is basically the diva of cucumbers—no seeds, no drama), scoop out those watery middles unless you want vinaigrette soup. Been there. Not fun.
🧄 Go Big on Garlic (If You’re Not Kissing Anyone Tonight)
The two cloves in the recipe are a polite suggestion. Add a third if you’re feeling bold—or if you just need alone time.
🧂 Season Like You Mean It
This is a cold vegetable salad, which means seasoning is everything. Taste after marinating and don’t be shy with the salt and pepper. Cold food dulls flavor, so punch it up.
🍯 Too Tangy? There’s a Fix.
That vinaigrette is snappy on purpose, but if your mouth puckers like you bit into a lemon, stir in a tiny drizzle of honey or more olive oil. Balance is key, not suffering.
🕒 Marinate It Like You Mean It
Four hours minimum, overnight if you can. This isn’t a “toss and serve” kind of salad—it’s a “let me soak and evolve into my best self” situation.
🧊 It’s a Chill Salad—Literally
This is one of those cold salads that’s meant to be served straight from the fridge. Don’t get fancy. Don’t let it sit out. Just keep it cold and crunchy.
🎉 Bonus: It’s a Show-Off at Parties
Bring this to a potluck and suddenly you’re “that friend who makes amazing vegetable salads.” It’s colorful, loaded, and doesn’t wilt like those lettuce imposters.
There you go—everything I know (and maybe a little too much) about making this marinated veggie salad not just good, but “wow, who made this?” good.
