Now for something really special: an heirloom recipe from my mom’s kitchen. This Marinated Summer Salad is bright, beautiful, and full of fresh vegetable flavour. Easy and delicious, perfect for picnics, potlucks, and long, hot days!
This isn’t your typical green leafy salad. Instead, sturdy plants are the star of this show. Crispy, crunchy veggies are not only fun to eat, they also make this salad a great meal-prep option. Making salad ahead can be a bit tricky. (Afterall, no one wants soggy lettuce for lunch.) But this recipe relies on a fool-proof marinade that only gets better with time.
One of the best things about this recipe is how easy it is. The directions themselves couldn’t be simpler. Feel free to substitute veggies that happen to be ripe for picking in your garden, or on sale at the supermarket. Indifferent to mushrooms and in love with tomatoes? Skip the one and double up on the other! And if you need to feed a crowd, this salad can serve so many allergies and dietary needs. No gluten, no dairy, no sweat. Give this salad a try, and you’ll see why it’s a keeper.
For another refreshing summer salad idea, check out this Carrot Ribbon Salad with Arugula.
Jump to:
Why You'll Love This Recipe
- Make-ahead friendly
- Crispy, crunchy veggies
- Customizable – Swap in your favorites and skip what you don’t love.
- Naturally gluten- and dairy-free – Great for potlucks with dietary restrictions.
- No cooking required – Just chop, toss, and chill.
Expert Tips
- Let it sit overnight - While it tastes great after a few hours, the flavors deepen after a full night in the fridge.
- Serve cold or room temp - It’s flexible and delicious straight from the fridge or after sitting out for a bit at a picnic.
- Use a glass or ceramic bowl for marinating to avoid any metallic taste from vinegar-based dressings.
- Use vegetables with bite - Think bell peppers, carrots, celery, radishes, cucumbers, cauliflower, snap peas - anything that stays crisp when marinated.
- Layer flavor with fresh herbs - Add chopped fresh parsley, dill, basil for example.
- Add protein, if desired - Toss in chickpeas, white beans, or grilled chicken for a more substantial dish.
Recipe FAQs
It stays fresh for up to 4–5 days when stored in an airtight container.
Yes, definitely! If you're short on time or just want to keep it easy, store-bought dressing works well in this recipe. Look for a zesty, vinegar-based Italian vinaigrette - something flavorful but not creamy.
Sure! While the salad is naturally dairy-free, you can add crumbled feta or mozzarella balls just before serving if you like a cheesy element.
If you tried this Marinated Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Marinated Summer Salad
Ingredients
- 1 medium carrot chopped
- 1 227 g package cremini mushrooms quartered
- 2 small zucchinis chopped
- 3 cups cauliflower florets
- 1 orange bell pepper chopped
- 1 yellow pepper chopped
- 1 280 g package grape tomatoes halved
Sundried Tomato Dressing
- ¼ cup sundried tomatoes very finely chopped
- ¼ cup red wine vinegar
- 2 tbsp sundried tomato oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ cup olive oil
- 1 tsp salt
- ⅛ tsp pepper
- 1 tbsp honey
- 1 tsp Italian seasoning
Instructions
- Add all dressing ingredients to a large mason jar. Secure the lid and shake well until fully combined.
- Chop the carrot, zucchinis, cauliflower, bell peppers, and quarter the mushrooms. Halve the grape tomatoes.
- Add all the chopped vegetables to a large salad bowl. Pour the dressing over the top and toss well to coat.
- Cover and refrigerate for 8 to 12 hours to allow the flavors to develop. Toss again before serving. Enjoy!
Notes
- Let it sit overnight - While it tastes great after a few hours, the flavors deepen after a full night in the fridge.
- Serve cold or room temp - It’s flexible and delicious straight from the fridge or after sitting out for a bit at a picnic.
- Use a glass or ceramic bowl for marinating to avoid any metallic taste from vinegar-based dressings.
- Use vegetables with bite - Think bell peppers, carrots, celery, radishes, cucumbers, cauliflower, snap peas - anything that stays crisp when marinated.
- Layer flavor with fresh herbs - Add chopped fresh parsley, dill, basil for example.
- Add protein, if desired - Toss in chickpeas, white beans, or grilled chicken for a more substantial dish.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Daniel says
Really Enjoyed this at our BBQ!
Meg says
Skipped the mushrooms but adored the salad! Made it ahead of time as suggested and the flavours and textures were great! Also added white beans and that was a really nice addition.