Absolutely! Here’s a perfect make-ahead salad that actually improves after a night in the fridge. The dressing soaks into the vegetables, making everything more flavorful the next day. It’s crunchy, colorful, healthy, and super easy to prep.
🥗 Make-Ahead Marinated Veggie Salad
(Even Better the Next Day!)
📝 Ingredients:
For the salad:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (red or yellow), chopped
- 1/2 red onion, thinly sliced
- 1 cup carrots, shredded or julienned
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup parsley or cilantro, chopped (optional)
- 1 can chickpeas (15 oz), drained and rinsed (adds protein + texture)
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard (adds depth)
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt & pepper, to taste
- Pinch of sugar or maple syrup (optional – balances acidity)
👩🍳 Instructions:
- Prep the veggies:
Chop all your vegetables and place them in a large bowl. - Make the dressing:
In a small jar or bowl, whisk together olive oil, vinegar (or lemon juice), mustard, garlic, oregano, salt, pepper, and sugar (if using). - Toss to combine:
Pour the dressing over the vegetables and mix well. - Refrigerate:
Cover and refrigerate for at least 4 hours, preferably overnight. Give it a good toss before serving.
✅ Why It Works:
- Time = flavor: The acid in the dressing softens the veggies slightly and infuses them with flavor.
- Texture holds up: Crunchy veggies like bell peppers and carrots stay crisp, even overnight.
- Flexible: Add feta, olives, quinoa, or avocado before serving for variation.
Want a spicy, Asian-style, or Italian pasta version? I can share those too!