Marinated Veggie Salad with Olives is an easy side dish to take to a picnic. It also looks great on a charcuterie board and makes an excellent appetizer. Store this vegetable salad in a Mason glass jar in your refrigerator until you are ready to serve it.

Servings: 4 – 6

  • 1/2 cup white vinegar (apple cider vinegar works well also)
  • 4 garlic cloves, peeled and halved
  • 2 bay leaves
  • 3 cups cauliflower florets
  • 1 1/2 cups sliced carrots (cut into 1/8 inch thick rounds)
  • 2 celery stalks, chopped
  • One 14-ounce jar of quartered artichoke hearts water-packed, drained
  • 1/2 cup assorted pitted olives
  • 1/2 cup roasted red bell pepper strips, water-packed
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon drained capers
  • Salt and freshly ground black pepper to taste
  1. In a large glass 4-quart measuring bowl, combine the vinegar, garlic, and bay leaves. Set aside.
  2. Bring a large pot of water to a boil. Add the cauliflower, carrots, and celery; cook for one minute. Drain the vegetables and transfer them to a large bowl; add the vinegar mixture and combine. 
  3. Add the quartered artichoke hearts, olives, roasted red bell pepper strips, oil, and capers. Mix well. Cover and refrigerate for 24 – 48 hours.
  4. Remove the bay leaves—season to taste with salt and pepper.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

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