Marinated Summer Vegetable Salad

Combine all that summer zucchini and yellow squash with fresh broccoli, cauliflower, mushrooms, and radishes to whip up this tasty Marinated Summer Vegetable Salad.  It's sure one flavor-packed way to enjoy your vegetables!
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So who's got a summer garden?

When it comes to summer vegetable gardens, we all know that typically means a harvest of lots and lots of zucchini and yellow summer squash.  Which is a wonderful thing ... except for the fact that it can  get challenging to figure out different ways to enjoy all that harvest bounty.

There are only just so many stir-fry's and loaves of zucchini bread you can make.  So what are my two favorite other ways to enjoy zucchini and summer squash?

A big pot of my mom's Stewed Zucchini & Summer Squash ... and this tasty Marinated Summer Vegetable Salad.

The vegetables in this salad marinate in a dressing that's equal parts fresh lemon juice and oil, seasoned with a touch of sugar, salt and pepper, and oregano.

The lemon flavor is quite prominent in the finished dish, giving the vegetables a really bright and vibrant taste.

The dressing calls for a full tablespoon of salt ... which may seem like a lot.  In fact, if you taste the dressing by itself before adding the vegetables, it will indeed taste quite salty.

The lemon flavor is quite prominent in the finished dish, giving the vegetables a really bright and vibrant taste. 

But once the vegetables are added and the salad marinates for its intended time, the balance of the salad turns out just right.  That salt has about 6 cups of vegetables to infuse with great flavor, after all!

That being said, if you'd like to tone the salt down a bit, I think you could get away with using a tad bit less.

The salad itself is a blend of fresh broccoli and cauliflower florets, sliced fresh mushrooms, and thinly sliced zucchini, yellow summer squash, and radishes.  If you'd like, you can add a cup of thinly sliced carrots, too.

Truth be told, I usually include the carrots ... but completely forgot them the day I made this salad to take these photos.

The radishes are added just prior to serving, rather than soaking in the marinade dressing like all the other vegetables.

 The salad itself is a blend of fresh broccoli and cauliflower florets, sliced fresh mushrooms, and thinly sliced zucchini, yellow summer squash, and radishes.

Why, you ask?

Because the red from the radish skins will "bleed" out onto the other vegetable and into the dressing.  Which doesn't change the salad's flavor ... but does impact its look.

Do be aware if you have leftovers ... they'll taste just fine the next day, but the dressing will change to a lovely shade of pink, and the vegetables that touch any of the radish slices will have pink dots and stripes adorning them.

So if you've got a ton of zucchini and yellow summer squash coming from your garden, slice them thin and toss them with some broccoli, cauliflower, fresh mushrooms, and radishes in lemony dressing marinade to make this fabulous Marinated Summer Vegetable salad.

It's sure one flavor-packed way to enjoy your vegetables!

Check out these other tasty salad favorites:

• Classic 3-Bean Salad
• Marinated Many Bean Salad
• Marinated Vidalia Onion Salad
• Sweet & Sour Slaw
• Broccoli Salad
• Lemony White Bean Salad
• Marinated Fig Salad
• More salad recipes

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MARINATED SUMMER VEGETABLE SALAD, MARINATED SUMMER VEGETABLE SALAD RECIPE, MARINATED SUMMER VEGETABLES S

SALADS

Yield: 10-12 servings

Author: Tracey | The Kitchen is My Playground

MARINATED SUMMER VEGETABLE SALAD

Combine all that summer zucchini and yellow squash with fresh broccoli, cauliflower, mushrooms, and radishes to whip up this tasty Marinated Summer Vegetable Salad. It's sure one flavor-packed way to enjoy your vegetables!

prep time: 8 H & 40 Mcook time: total time: 8 H & 40 M

ingredients:

• 1 ½ c. thinly sliced zucchini {about 1 medium squash}
• 1 c. thinly sliced yellow summer squash {about 1 small squash}
• 1 c. cauliflower florets
• 1 c. broccoli florets
• 1 c. sliced fresh mushrooms
• 1 c. thinly sliced carrots {optional}
• 3/4 c. fresh lemon juice {about 4 lemons}
• 3/4 c. canola oil or vegetable oil
• 3 T. granulated sugar
• 1 T. kosher or sea salt
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/2 c. thinly sliced radishes

instructions:

How to cook MARINATED SUMMER VEGETABLE SALAD

1. In a large shallow dish or bowl, combine zucchini, yellow squash, cauliflower, broccoli, and mushrooms. {You want the dish to be shallow so all the vegetables will be submerged in the marinade once it’s added.}
2. In a separate small bowl, combine lemon juice, oil, sugar, salt, oregano, and pepper. Whisk together until well mixed. Pour over vegetables and toss gently to coat.
3. Cover and refrigerate at least 8 hours or overnight, stirring occasionally.
4. Just before serving, stir in sliced radishes. {The red color from the radish skins will “bleed” onto the other vegetables if mixed in earlier.}

https://www.thekitchenismyplayground.com/2017/07/marinated-summer-vegetable-salad.html

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You might also enjoy these other tasty salad recipes:

Fresh Green Bean, Walnut & Feta Salad

Strawberry, Blueberry & Greens Salad with Honey Vinaigrette

Lemony White Bean Salad

Shredded Brussels Sprouts Salad

Grape Tomato & Caper Salad

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