Easy Vegetable Salad

This vegetable salad recipe is packed with flavor! It tastes even better after marinating: ideal for lunches, picnics and potlucks.

We’re always looking for recipes that make eating veggies fun. Here’s one of our latest tips for incorporating veggies into our daily lives: Chopped Vegetable Salad! It’s a mix of hardy veggies that does that better colorful mix, drizzled with a red wine vinegar vinaigrette and a sprinkling of feta cheese. This explosion of taste is immediately delicious: and even better after marinating for a few hours or a few days. This makes it ideal as a lunch salad or for picnics and potlucks! Really, there’s nothing this one can’t do.

Ingredients of this vegetable salad

We designed this vegetable salad to have it all hearty vegetables that keep in the fridge for several days. You’ll find nothing turns brown or mushy like tomatoes or avocados! It’s a simple mix of vegetables with a Mediterranean flair. But remember: you can use any veggies you like! Here’s what we used, then read on for some ideas on how to adjust the mix:

• Red pepper
• Red onion
• english cucumber: An English cucumber has a delicate skin and barely noticeable seeds, so you don’t have to peel or core it! Be sure to do this when trading a standard pickle.
• broccoli
• cauliflower
• Green Onion
• feta cheese
• Olive Oil, Red Wine Vinegar, Dijon Mustard, Garlic Powder and Onion Powder

Important: Cut the vegetables into small pieces

The most important thing about this vegetable salad? Chop vegetables very small, especially broccoli and cauliflower florets! Sometimes it can be difficult to digest large amounts of raw cauliflower and broccoli (has this happened before?). But we found that when we chopped them very small here, they weren’t overwhelming for the salad.

Chopping this salad takes a bit of time, even for a professional chef! But it’s worth it once you’ve got it all together: I promise!

Customize this vegetable salad

There are many other veggies that you can add to this veggie salad to customize it to your liking! The golden rule: Use 7-8 cups of chopped veggies total. Here are some ideas for other vegetables to add:

• Orange or yellow peppers
• carrots
• Canned artichoke hearts
• olives
• tomatoes
• Mushrooms
• spinach
• Kale
• Chickpeas

Storage information: up to 3 days

The benefit of this vegetable salad, in our opinion, is that it tastes even better after a few hours in the fridge. You can serve it immediately after serving or store it in the fridge for up to 3 days. (It probably lasts even longer if you want to!) This makes it great for lunches that last all week.

If you are serving very hungry eaters or want a large portion, we recommend making a double recipe. click it 2x button on the recipe below.

Ways to serve this pickled vegetable salad

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

• As an accompaniment to meals during the week: Stay calm
• For lunch during the week to add vegetables
• For picnics in a salad of marinated vegetables
• For pot luck: Consider making a duplicate recipe!

More salad recipes

This vegetable salad is still one of our most popular salad recipes: But of course there is a salad for every occasion! Try these tasty ideas:

This vegetable salad recipe is…

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