Looking for a recipe that’s as vibrant as it is nutritious? Look no further! This Marinated Vegetable Salad is a true crowd-pleaser. Whether you’re hosting a gathering or want a salad you can enjoy throughout the week, this recipe has got you covered.

Yield: 12 servings

Prep time: 10 minutes (plus 6-8 hours for marinating)

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp. lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 cloves garlic, slivered
  • ½ teaspoon sea salt
  • 1/4 teaspoon ground pepper

  • 1 can (398ml/14 oz) artichoke hearts canned in water, chopped into quarters
  • 1 can (398 ml/14 oz) hearts of palm, sliced into ¼-inch rounds
  • 1 can (170g/6 oz) pitted black olives
  • ½ pound (230 grams) mushrooms, cleaned and quartered
  • 1 cup (150 grams) cherry tomatoes, sliced in half
  • ½ red onion, thinly sliced
  • ¼ cup Parsley, chopped

  1. In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, oregano, basil, garlic, sea salt and pepper.
  2. Add artichokes, hearts of palm, olives, mushrooms, cherry tomatoes and red onion and toss well.
  3. Cover and place in refrigerator to marinate for 6-8 hours, tossing periodically.
  4. Transfer to serving bowl, draining off excess marinade and garnish with parsley.

Chef’s notes:

Don’t let that leftover marinade go to waste! It’s the ideal dressing to enhance any salad. Simply store it in a glass jar with a snug lid.

Feeling adventurous? Customize your creation by adding or substituting seasonal vegetables like sliced carrots, broccoli, cauliflower florets, sliced peppers, or even chickpeas. 


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