Italian Marinated Vegetable Salad

Bright, colorful, and bursting with vibrant Mediterranean flavors, this Italian Marinated Vegetable Salad is the perfect addition to any meal! Featuring fresh zucchini, yellow squash, cherry tomatoes, bell peppers, red onion, broccoli, and Kalamata olives, every bite is packed with crisp texture and garden-fresh goodness. Tossed in a tangy homemade Italian dressing made with olive oil, red wine vinegar, fresh lemon juice, garlic, and a hint of honey, this marinated salad achieves the perfect balance of savory and zesty flavors. With a simple prep time of just 25 minutes and a no-cook approach, it’s an effortless side dish or light, refreshing entree. Marinate overnight for maximum flavor and serve chilled to let the bold, herb-infused dressing shine. Ideal for summer gatherings, potlucks, or weeknight dinners, this versatile vegetable salad is as delicious as it is nutritious!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 2 medium Yellow squash
• 2 cups Cherry tomatoes
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 1 small Red onion
• 1.5 cups Broccoli florets
• 0.5 cup Kalamata olives (pitted)
• 0.25 cup Fresh parsley
• 0.5 cup Olive oil
• 0.25 cup Red wine vinegar
• 2 tablespoons Fresh lemon juice
• 2 cloves Garlic (minced)
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Honey
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash and pat dry all vegetables.

Step 2

Slice the zucchini and yellow squash into thin rounds. Halve the cherry tomatoes. Core and thinly slice both the red and yellow bell peppers. Slice the red onion into thin rings. Cut the broccoli florets into bite-sized pieces.

Step 3

In a large mixing bowl, combine the zucchini, yellow squash, cherry tomatoes, bell peppers, red onion, broccoli florets, and Kalamata olives.

Step 4

Chop the fresh parsley and add it to the vegetable mixture.

Step 5

Prepare the Italian dressing: In a small mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, honey, salt, and black pepper until well combined.

Step 6

Pour the dressing over the vegetables, ensuring they are evenly coated. Toss gently to combine.

Step 7

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Place in the refrigerator and marinate for at least 2 hours or overnight for best results.

Step 8

Before serving, toss the salad again to redistribute the dressing. Serve chilled as a side dish or light entree.

Nutrition Facts

Serving size	2087.2 grams (2087.2g)

Amount per serving	% Daily Value*
Calories	1800

Total Fat 143.90g	184%
Saturated Fat 22.30g	112%
Polyunsaturated Fat 11.20g
Cholesterol 0mg	0%
Sodium 5910mg	257%
Total Carbohydrate 117.10g	43%
Dietary Fiber 26.40g	94%
Total Sugars 64.90g
Protein 23.40g	47%

Vitamin D 0IU	0%
Calcium 427mg	33%
Iron 11mg	63%
Potassium 3764mg	80%

*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: 69.7%

Protein: 5.0%

Carbs: 25.2%