Marinated Vegetable Salad

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  • Level: Easy
  • Total: 2 hr 20 min (includes marinating time)
  • Active: 20 min
  • Yield: 6 servings
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Kosher salt

1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces 

1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces 

1 pound frozen artichoke quarters 

1/3 cup olive oil 

1 1/2 tablespoons red wine vinegar 

1 small clove garlic, finely grated 

1/2 cup pitted kalamata olives, halved 

2 tablespoons capers 

2 tablespoons chopped fresh oregano 

3 pickled cherry peppers, chopped 


  1. Bring a large pot of salted water to a boil. Have a large ice bath ready.
  2. Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
  3. Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.