Ingredients
Scale
- 2 cups sliced zucchini (1 medium-sized)
- 2 cups sliced carrots (2 medium-sized)
- 2 cups sliced cucumber (½ long cucumber)
- 2 cups sliced red bell pepper (1 small)
- 2 cups sliced cauliflower (½ head)
- 1 sliced red onion (1 small)
- 10 cherry tomatoes, halved (optional)
- 2–3 tablespoons chopped dill or basil
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar (or wine vinegar)
- 1 ½ teaspoons honey or maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon dried basil
- 1 grated garlic clove
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ to ¾ teaspoon harissa or chili flakes (optional)
Instructions
- Wash and slice the vegetables: zucchini, carrots, bell pepper, cucumber, and cauliflower, keeping uniform thickness of about ⅓ inch. Cut cherry tomatoes into quarters or halves and transfer all the veggies into a large salad bowl.
- Combine the marinade ingredients in a jar, screw the lid on tightly, and shake until the marinade is smooth and emulsified.
- Pour the marinade over the salad, toss well to combine, and adjust seasoning to taste.
- Allow resting for at least 1 hour before serving, and store leftovers in an airtight container in the fridge for up to 2 days.
Notes
For best flavor, let the salad marinate for a few hours or overnight.
Feel free to customize with your favorite herbs or add more veggies.
This salad can be served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg