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Leafy green salads are one of my favorite things to have for a light dinner, but sometimes you want a heartier salad- one with tons of crunchy veggies that have been freshly prepared. That’s where a dish like this marinated broccoli salad comes in.
It’s got your rainbow of veggies for health and a tasty dressing for flavor. To boost the flavor a bit more there’s some parmesan cheese in this salad, too. This recipe makes a big batch, perfect for get togethers and summer potlucks when you want something that’s both hearty and refreshing for a side.
The veggies here are broccoli, bell pepper, cucumber, carrot, and a bit of red onion. Celery and black olives round out the flavors, but the truth is you can toss in whichever veggies you want for this dish- there are no rules when it comes to salads if you ask me.
The dressing is made from lemon juice and olive oil, perfectly spiced with herbs. This gets tossed with the salad and it goes back into the fridge to let the flavors mingle.
At the last minute add in you tomatoes. We don’t add them at the start since tomatoes can be delicate and they can also get watery when exposed to salt or acid. In a short amount of time this can make them mushy and that’s not what we’re after with this recipe. We want fresh and crisp and zesty.
The parmesan is also added at the end so that it doesn’t take on water from the dressing and the veggies. The only downside to this salad is that it does need to be eaten within 1 day of preparation. But, don’t worry- this salad is so tasty that it might not last that long!
Marinated Broccoli Salad
Diet: Vegetarian Gluten-Free
Ingredients
- 1 medium head broccoli, cut into florets
- 1 cucumber, peeled, sliced
- 1/2 red onion, diced
- 1 red bell pepper, thinly sliced
- 1 stalk celery, chopped
- 1 carrot, peeled, thinly sliced
- 3 oz sliced black olives
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- salt and pepper to taste
- 1 tablespoon freshly chopped parsley
- 6 Campari tomatoes, quartered
- 1/2 cup grated parmesan cheese
Preparation
- Combine veggies and olives in large glass or ceramic bowl.
- Whisk together lemon juice, olive oil, onion powder, garlic powder, oregano, basil, salt and pepper. Pour over vegetables and toss to combine. Cover and place in refrigerator for 4 hours to marinate.
- When ready to serve stir parsley, tomatoes, and cheese. Taste and add more salt and pepper if needed. Best served within 1 day of preparing.
Recipe adapted from Food.
