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Marinated Vegetable Salad

Combine an assortment of colorful vegetables and stir in chickpeas and olives for a hearty vegetable salad that's easy to make and easy to take if you're headed to a picnic or potluck supper.

Southern Living MAY 2005

  • Yield: Makes 10 cups
  • Prep time:20 Minutes
  • Chill:5 Hours


  • 1 (16-ounce) package fresh broccoli and cauliflower florets
  • 1 (16-ounce) package cherry tomatoes
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (6-ounce) can ripe black olives, drained and sliced
  • 1 cup slivered snow peas
  • 3 green onions, chopped
  • 1 medium carrot, cut into thin strips
  • 1 small red bell pepper, chopped
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Garnish: fresh parsley sprig


Combine florets and next 7 ingredients in a large bowl.

Process oil and next 6 ingredients in a blender until smooth; add to vegetables, tossing to coat. Cover and chill 5 hours. Garnish, if desired.


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Marinated Vegetable Salad recipe