Description
A vibrant and refreshing salad with crisp vegetables and a tangy herb marinade.
Ingredients
Scale
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil (60ml)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon apple cider vinegar (15ml)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and slice the bell peppers, cucumber, and red onion. Halve the cherry tomatoes and olives. Chop the fresh parsley.
- In a large bowl, combine the sliced bell peppers, cucumber, red onion, cherry tomatoes, olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, oregano, basil, garlic powder, salt, and pepper until well combined.
- Pour the marinade over the salad. Gently toss to coat all the vegetables evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
- Before serving, toss the salad again. Serve chilled as a side dish or light meal.
Notes
- Serving Suggestion: Serve chilled as a side dish or light meal.
- Storage: Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Marinating
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150 cal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: marinated vegetable salad, salad recipe, easy salad, vegan salad, healthy salad
