Salad · Sides · vegan

Marinated Chopped Veggie Salad

I’ve been on a salad kick lately.

We’re not even in the hottest part of the summer, but I want cool meals for EVERY meal.

I made two mega salads to get me through the week, but honestly, it will probably be enough to feed an army.

This salad is one that you should bring to a get-together or cookout. It makes a TON. Like, a METRIC TON. I used the biggest bowl I could find in my kitchen and it was still not big enough. I ended up tossing little pieces of the salad all over my counter when I mixed in the dressing.

The dressing for this salad can’t be beat. It’s a classic, and goes well with any vegetable you decided to throw in. All you need is a little red wine vinegar, olive oil, salt, pepper, Italian seasoning and some fresh herbs.

What herbs you choose to use are up to you. I love fresh dill and thyme, so that’s what I threw in. This recipe would also be good with parsley or basil.


Marinated Chopped Veggie Salad

  • Servings: 10-12
  • Difficulty: Easy
  • Print

A variety of rainbow-colored veggies make up this herby salad.


  • 2 medium zucchini, diced
  • 1/2 an English cucumber, diced
  • 4 carrots, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 pint cherry tomatoes, sliced in half
  • 1 head cauliflower, finely chopped
  • 1/2 a red cabbage, chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh thyme, finely chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tsp. Italian seasoning
  • 1 tsp. sugar
  • salt and pepper
  • Directions

    1. In a large bowl, combine all the veggies, dill and thyme. Toss until well mixed.
    2. In a small bowl, whisk together oil, vinegar, Italian seasoning, sugar, salt and pepper until well combined. Drizzle on top of veggies. Toss veggies in dressing. Refrigerate for at least 8 hours before serving.

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