Simple 1-2-3 Marinated Vegetable Salad
photo by Bayhill
- Ready In:
- 1⁄2 cup white vinegar
- 1⁄2 cup canola oil or 1/2 cup vegetable oil
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 onion, roughly chopped
- 2 green peppers, seeded and chopped into small cubes
- 3 cucumbers, peeled and cut into small cubes
- 4 tomatoes, cut into small cubes
- Make the dressing by combining all the dressing ingredients in a small bowl.
- Whisk until the sugar is dissolved.
- Set aside.
- To make the salad: Place all the chopped vegetables in a large bowl with a lid and pour the dressing over all.
- Use a wooden or plastic spoon to gently stir so that the dressing coats all the vegies and everything is well mixed.
- Cover and chill at least six hours before serving, stirring at least every hour.
- When ready to serve, let salad stand at room temperature for 5 minutes.
- This is easiest to eat when served in a bowl and eaten with a spoon.
- Be sure to get plenty of the juices into each bowl.
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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 recipe...it is definitely a keeper.
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!
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!
RECIPE SUBMITTED BY
I am a very-happily-married man and stay-at-home Dad to my beautiful 10-month-old girl (as of March, 2015). I also see to all the household chores and duties while my wife runs a small music therapy business. I love to cook and bake, and have a major love affair with chocolate and sweets in general. I love charcoal grilling and smoking, as well as baking bread, my cast iron skillet, and recently, I have rediscovered the slow cooker since my favorite food magazine, "Cooks' Illustrated" and the folks at "America's Test Kitchen, came out with their two "Slow Cooker Revolution" books. They are pretty much the only slow cooker recipes I trust to come out well every time. I enjoy making and perfecting the classics, but also like to create new recipes of my own now and then. We are also determined to grow some things in our garden despite the climate is very much against us here. The goal is a variety of herbs and easy-to-grow vegetables, as well as the most elusive of all - tomatoes. I consider m yself a very well-rounded cook in both my food preferrances and culinary abilities.