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This vegetable salad recipe is bursting with flavor! It tastes even better after it’s marinated: great for lunches, picnics and potlucks.

Vegetable Salad

We’re always looking for recipes that make eating vegetables fun. Here’s one of our latest tricks for infusing veggies into our day to day: this Chopped Vegetable Salad! It’s a mix of sturdy veggies makes the best colorful mix, tossed with a red wine vinegar dressing and a sprinkle of feta cheese. This burst of flavor tastes great right away: and even better after a few hours or days of marinating. That makes it ideal as a lunch salad or for picnics and potlucks! Really, there’s nothing this one can’t do.

Ingredients in this vegetable salad

This vegetable salad we designed to have all hearty veggies that will last for several days in the fridge. You’ll notice there’s nothing that would get brown or mushy, like tomatoes or avocados! It’s a straightforward mix of vegetables that has a Mediterranean flair. But keep in mind: you can use any vegetables you like! Here’s what we used, then keep reading for some ideas for customizing the mix:

  • Red bell pepper
  • Red onion
  • English cucumber: an English cucumber has delicate skin and imperceptible seeds, so you don’t need to peel or seed it! Make sure to do so if you swap in a standard cucumber.
  • Broccoli
  • Cauliflower
  • Green onion
  • Feta cheese
  • Olive oil, red wine vinegar, Dijon mustard, garlic powder and onion powder
Vegetable salad

Important: chop the vegetables small

The most important part about this vegetable salad? Chop the veggies very small, especially the broccoli and cauliflower florets! Sometimes it can be hard to digest large amounts of raw cauliflower and broccoli (ever had that happen?). But we found when we chopped them very small here, they weren’t overwhelming to the salad.

The chopping portion of this salad takes quite a bit of time, even for a pro home cook! But it’s worth it once you’ve got it mixed up: we promise!

Customizing this vegetable salad

There are lots of other vegetables you can add to this vegetable salad to customize it to your tastes! The rule of thumb: use 7 to 8 cups chopped vegetables total. Here are a few ideas for other veggies to add:

  • Orange or yellow bell peppers
  • Carrots
  • Canned artichoke hearts
  • Olives
  • Tomatoes
  • Mushrooms
  • Spinach
  • Kale
  • Chickpeas
Vegetable salad

Storage info: lasts up to 3 days

The great thing about this vegetable salad, in our opinion, is that it tastes even better after a few hours in the refrigerator. You can serve it immediately after serving, or store it up to 3 days refrigerated. (It likely lasts even longer, if you like!) This makes it great for lunches that last throughout the week.

If you’re serving very hungry eaters or want a large batch, we recommend making a double recipe. Click the 2x button on the recipe below. 

Ways to serve this marinated vegetable salad

This vegetable salad is pretty straightforward and basic, but it’s unlike any salad we make on the regular! So for us, it’s a treat to have found a fun new way to eat colorful veggies. Here are a few ways we like to serve it:

  • As a side dish for weeknight meals: store it refrigerated
  • For lunches throughout the week as a way to add veggies
  • For picnics as a marinated vegetable salad
  • For potlucks: consider making a double recipe!

More salad recipes

This vegetable salad is one of our favorite salad recipes to date: but of course, there’s a salad for every occasion! Try these tasty ideas:

This vegetable salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the feta cheese.

Print
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Vegetable Salad

Easy Vegetable Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

This vegetable salad recipe is bursting with flavor! It tastes even better after it’s marinated: great for lunches, picnics and potlucks.


Ingredients

Scale
  • 1 large red bell pepper (1 ½ cups small diced)*
  • 1/2 red onion (½ cup diced)
  • 1/2 English cucumber (1 cup diced**)
  • 2 heads broccoli (2 cups very small florets)
  • 1/2 head cauliflower (2 cups very small florets)
  • 2 green onions
  • ¼ cup feta cheese crumbles
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon each garlic powder and onion powder
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Chop the vegetables as noted above and place them in a large bowl. (Make sure to keep the broccoli and cauliflower florets very small.)
  2. Toss with the olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Taste and add additional salt as desired. Enjoy immediately or refrigerate for up to 3 days.

Notes

*Or, customize this vegetable salad by using 7 to 8 cups of bite-size chopped vegetables of your choosing. If you’re serving very hungry eaters or want a large batch, make a double recipe: click the 2x button above. 

**If you use a standard cucumber, make sure to peel and seed it. English cucumber has a very thin, delicate skin that doesn’t need to be peeled and imperceptible seeds.

  • Category: Side dish
  • Method: No cook
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Vegetable salad, vegetable salad recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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3 Comments

  1. I made this salad and couldn’t eat the dressing. The saltiness was overwhelming. I even made it again with no salt and couldn’t eat it. Are you sure these ingredients are correct?