Marinated Vegetable Salad Ensalada De Verduras Marinados

Bright, bold, and bursting with flavor, this Marinated Vegetable Salad (Ensalada de Verduras Marinados) is a vibrant celebration of fresh produce and zesty marinade. Featuring tender blanched zucchini and carrots, crisp bell peppers, juicy cherry tomatoes, and tangy red onion, this dish is elevated with a savory-sweet dressing made from olive oil, white vinegar, garlic, parsley, honey, and Dijon mustard. The marinade infuses the vegetables with a delightful tang while keeping them refreshingly crisp, making it the perfect make-ahead side dish for potlucks, barbecues, or a healthy weeknight dinner. Ready in just 30 minutes (plus chill time), this easy-to-make and utterly satisfying salad serves as a versatile accompaniment or a light, stand-alone meal. Whether you serve it chilled or at room temperature, it’s a flavorful way to enjoy garden-fresh vegetables at their absolute best! Keywords: marinated vegetable salad, ensalada de verduras marinados, healthy side dish, make-ahead salad, fresh vegetables.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 2 medium Carrot
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 medium Red onion
• 2 cups Cherry tomatoes
• 0.25 cup White vinegar
• 0.33 cup Olive oil
• 2 cloves Garlic
• 0.25 cup Parsley
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Wash and dry all vegetables thoroughly.

Step 2

Slice the zucchini and carrot into thin rounds. Cut the red and yellow bell peppers into thin strips. Thinly slice the red onion into half-moons. Halve the cherry tomatoes.

Step 3

Bring a pot of water to a boil and blanch the zucchini and carrot slices for 2 minutes. Drain and immediately transfer to an ice-water bath to stop cooking. Pat dry with paper towels and set aside.

Step 4

In a large mixing bowl, combine the blanched zucchini, carrot, bell peppers, red onion, and cherry tomatoes.

Step 5

Prepare the marinade by whisking together the white vinegar, olive oil, minced garlic, chopped parsley, honey, Dijon mustard, salt, and black pepper in a separate bowl.

Step 6

Pour the marinade over the vegetables and toss gently to coat all pieces evenly.

Step 7

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. Stir occasionally to redistribute the marinade.

Step 8

Before serving, taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve chilled or at room temperature as a side dish or a stand-alone salad.

Nutrition Facts

Serving size	(1527.7g)

Amount per serving	% Daily Value*
Calories	1166.1

Total Fat 78.2g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 6320.5mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 67.5g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 227.4mg	0%
Iron 6.1mg	0%
Potassium 3052.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 4.7%

Carbs: 36.3%