This vegetable salad recipe is bursting with flavor! It tastes even better after it’s marinated: great for lunches, picnics and potlucks.
We’re always looking for recipes that make eating vegetables fun. Here’s one of our latest tricks for infusing veggies into our day to day: this Chopped Vegetable Salad! It’s a mix of sturdy veggies makes the best colorful mix, tossed with a red wine vinegar dressing and a sprinkle of feta cheese. This burst of flavor tastes great right away: and even better after a few hours or days of marinating. That makes it ideal as a lunch salad or for picnics and potlucks! Really, there’s nothing this one can’t do.
Important: chop the vegetables small
The most important part about this vegetable salad? Chop the veggies very small, especially the broccoli and cauliflower florets! Sometimes it can be hard to digest large amounts of raw cauliflower and broccoli (ever had that happen?). But we found when we chopped them very small here, they weren’t overwhelming to the salad.
The chopping portion of this salad takes quite a bit of time, even for a pro home cook! But it’s worth it once you’ve got it mixed up: we promise!
This vegetable salad recipe is…
Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the feta cheese.
Ingredients
- 1 large red bell pepper (1 ½ cups small diced)*
- 1/2 red onion (½ cup diced)
- 1/2 English cucumber (1 cup diced**)
- 2 heads broccoli (2 cups very small florets)
- 1/2 head cauliflower (2 cups very small florets)
- 2 green onions
- ¼ cup feta cheese crumbles
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon each garlic powder and onion powder
- ¾ teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Chop the vegetables as noted above and place them in a large bowl. (Make sure to keep the broccoli and cauliflower florets very small.)
- Toss with the olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Taste and add additional salt as desired. Enjoy immediately or refrigerate for up to 3 days.