Simple 1-2-3 Marinated Vegetable Salad

Total Time
Prep 20 mins
Cook 0 mins

This is a simple and delicious change from cucumbers in vinegar and makes a great vegetarian snack or side dish. It's also great in that it requires no cooking at all! I make this all Summer long and have some whenever I get the 'munchies'. A friend used to serve this to me when I lived in Arkansas and I've never forgotten how to make it.

Ingredients Nutrition


  1. Make the dressing by combining all the dressing ingredients in a small bowl.
  2. Whisk until the sugar is dissolved.
  3. Set aside.
  4. To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
  5. Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
  6. Cover and chill at least six hours before serving, stirring at least every hour.
  7. When ready to serve, let salad stand at room temperature for 5 minutes.
  8. This is easiest to eat when served in a bowl and eaten with a spoon.
  9. Be sure to get plenty of the juices into each bowl.


Most Helpful

Delicious!! This salad was perfect for using up the abundance of tomatoes, bell peppers, cucumbers, and onions that my garden was producing. The dressing was seasoned perfectly ( I did add 1/2 tsp. black pepper) and added a wonderful flavor to this light and refreshing salad. I will be making this salad often this summer. My family loved it! Thank you for sharing this is definitely a keeper.

Bayhill July 17, 2007

Was looking for a salad for our family reunion that would be a bit different but have wide appeal and chose this one because the dressing didn't require cooking. I marinated cut up red, yellow and orange peppers, cauliflower, broccoli, red onion and green onion, and added the pepper as Bayhill suggested. Took it to our family reunion - no leftovers. Like eating fresh vegetables - only better...thanks!

fluffystew July 28, 2008

This is absolutely delicious! I halved the recipe, and still ate half of that! I love sweet & tangy, non-mayo vegetable salads, and this one is perfect. I used yellow bell pepper for some extra color; other than that I followed the recipe to a T. Great salad; it will be made often here this summer, especially when our garden starts giving up some ripe tomatoes and pepper! Thanks, Two Socks!

EdsGirlAngie June 01, 2004

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