Marinated Mediterranean Vegetable Salad Recipe: Healthy Food for the New Year | Salads

This simple Mediterranean marinated vegetable salad recipe is one of the most requested in my family, especially by my oldest daughter. Not a cheesecake, pie or cake, cheesy casserole or fried appetizer, but a healthy salad that’s a snap to throw together.

When I first started making this salad years and years ago, I used a jar of white asparagus instead of the hearts of palm. But now, hearts of palm is a common ingredient found in my pantry that I use in recipes like these crispy hearts of palm crab cakes. You could substitute white asparagus for the hearts of palm or even the artichoke hearts – or just add them into the mix for more veggie goodness. Use whatever salad dressing you like, but an oil and vinegar-based dressing or vinaigrette works best.

Serve this cold vegetable salad as a side dish with your favorite proteins, or as a light vegetarian lunch or dinner. Keep the leftover salad in an airtight container in the refrigerator. This fresh salad is better the longer it marinates, so make it a few hours ahead of time if you can, or the day before.

Cuisine: American / Mediterranean 
Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes
Servings: 8+

Ingredients

• 1 can (14 ounces) quartered artichoke hearts, drained
• 1 can or jar (14 ounces) hearts of palm, drained and cut into pieces
• 1 small onion, sliced thin (I used a red onion)
• sliced fresh mushrooms (I used about half an 8-ounce package)
• grape or cherry tomatoes, cut in half (I used about 10 to 12 grape tomatoes)
• 1 bottle Italian dressing or vinaigrette-style dressing (I used a Tuscan Italian vinaigrette), to taste

Here’s how to make it: 

1. Combine the artichoke hearts, hearts of palm, onion, mushrooms and tomatoes in a bowl. 
2. Add desired amount of dressing and toss to coat. Season with cracked black pepper, to taste. Refrigerate until ready to serve. 

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