Marinated Summer Vegetable Salad

MarinatedVegetableSalad

 Summer is just around the corner, and to prepare myself for the coming heat, I have been getting back in the habit of relying on side salads to fill us up. During the hot months I always enjoy fresh, raw, detoxifying salads, in my current EXTRA pregnant state, I find myself really enjoying these veggie packed recipes because they are not only easy to prepare, but they are healthy, wholesome and very light on the stomach.

This simple salad is a variation of a very simple Israeli style salad we started eating after our vacation to The Holy Land. A typical Israeli salad is just cucumber, tomato, parsley, lemon juice and some salt, but for this salad I added in some summer squash and Italian seasoning since I had no fresh parsley available.

MARINATEDVEGETABLESALAD

Marinated Summer Vegetable Salad

This is a great recipe to use up local, fresh, summer produce but the ingredients in this salad can be found at any grocery market just about year round. Of course it will be absolutely best during the summer months, and it is even better when fresh herbs are available! This is a simply fantastic dish that won’t heat up your house and it is light, fresh and tasty.  Use as much or as little of each ingredient as you need to. Zucchini, green beans, broccoli and just about anything else can be added to suit your tastes. (or empty your CSA box)

  • 1 Cup Tomato, Diced
  • 1 Cup Cucumber, Diced
  • 1 Cup Summer Squash, Diced
  • 1/4 Cup to 1/2 Cup Diced Red Onion or Shallot
  • 2-3 Tablespoons Vinegar (White or Raw Apple Cider Vinegar)
  • 1-2 Tablespoons Olive Oil (Optional)
  • 1 Garlic Clove, Finely Minced
  • Salt, Pepper, Dry Parsley and Italian Seasoning To Taste

-Thoroughly combine ingredients in an airtight container. Refrigerate for at least 30 minutes or up to 24 hours in advance. Use fresh parsley if available!

Note: This dish is absolutely best if prepared at least 30 minutes in advance. It can be prepared the night before but much beyond that and the red onion will begin to bleed and color your salad. Use yellow Onions if you are meal planning and expect to use this for meals throughout the week.

Leave a Reply

Your email address will not be published.