Description
This Marinated Vegetable Salad is your new go-to side for potlucks, meal prep, and summer barbecues. It’s crunchy, vibrant, and absolutely packed with flavor thanks to a tangy homemade Italian dressing that brings everything together. Bonus? You can make it ahead, and it only gets better the longer it chills. Tossed with olives, bacon, fresh veggies, and a sprinkle of Parmesan—this is not your average salad.
Ingredients
Homemade Italian Dressing:
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⅔ cup extra-virgin olive oil
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¼ cup white wine vinegar (or red wine vinegar)
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2 tbsp water
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2 tsp honey
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1 tsp garlic powder
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2 tsp onion powder
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1 tsp dried parsley
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1 tsp dried basil
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¼ tsp dried thyme
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¼ tsp black pepper
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½ tsp salt
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Pinch of red pepper flakes
Salad:
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2 cups broccoli, chopped
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2 cups cauliflower, chopped
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1 cup celery, chopped
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1 cup cherry tomatoes, halved
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1 cup zucchini, sliced
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¼ cup green onions, sliced
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½ cup olives, pitted and sliced
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¼ cup carrots, diced
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6 slices turkey bacon or beef bacon, cooked and crumbled
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Freshly grated Parmesan cheese, for garnish
Instructions
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Make the Dressing: Combine all dressing ingredients in a jar with a lid. Shake until fully emulsified.
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Prep the Veggies: In a large bowl, toss all chopped vegetables (except bacon and cheese) until evenly combined.
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Marinate: Pour the dressing over the veggies. Toss well, cover, and refrigerate for at least 2 hours—the longer it sits, the better the flavor!
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Finish & Serve: Just before serving, stir in the crumbled bacon and sprinkle with Parmesan cheese. Serve chilled.
Notes
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Make it Vegetarian: Skip the bacon or sub in chickpeas or white beans for a protein boost.
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Extra Crunch: Toss in toasted almonds, sunflower seeds, or pumpkin seeds before serving.
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Meal Prep Tip: Make it the night before—it’s even better the next day!
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Dairy-Free Version: Omit Parmesan or replace with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: American