Marinated Vegetable Salad

Marinated Vegetable Salad, Step by Step

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1. Bring a large pan of water to a boil and fill a bowl with ice water. Blanch the broccoli, cauliflower and carrots together for 2 minutes, then lift them into the ice water.

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2. Whisk the olive oil, vinegar, mustard, garlic, oregano, salt and pepper in a large bowl.

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3. Drain the blanched vegetables well and add them to the dressing with the celery, red pepper, red onion and tomatoes. Toss to coat.

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4. Cover and refrigerate for at least 2 hours, stirring once or twice. Taste and adjust the seasoning before serving.

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Tips for Making Marinated Vegetable Salad

• Drain the blanched vegetables thoroughly; water dilutes the vinaigrette.
• Cut every vegetable to a similar size so they marinate at the same rate.
• Add the tomatoes in the last 30 minutes, since they soften and give off juice.
• Taste after chilling: cold dulls salt and acid, so you may want a splash more vinegar.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Marinated Vegetable Salad

• Grilled chicken
• A slice of wholegrain bread
• Hard-boiled eggs

Storing & Reheating Marinated Vegetable Salad

Keeps in the fridge for up to 5 days and improves for the first two.

Questions About Marinated Vegetable Salad

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.