Marinated Vegetable Salad
Print Category Veggies Thematic No thematic Source dairygoodness Evaluation
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- 2 stalks celery, thickly sliced on the diagonal
- 1/4 English cucumber, quartered lengthwise and cut into chunks
- 1 cup (250 mL) cubes Canadian Mozzarella cheese or crumbled Canadian Feta cheese
- 1/2 cup (125 mL) baby carrots, thinly sliced
- 3 tbsp (45 mL) olive oil
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) chopped fresh oregano (or 1/2 tsp/2 mL dried)
- 1/4 tsp (1 mL) each, salt and pepper (approx.)
- 1 cup (250 mL) grape or cherry tomatoes, halved
Preparatiion
- In a shallow bowl or container, combine celery, cucumber, cheese, carrots, oil, lemon juice, oregano, salt and pepper. Cover and refrigerate for at least 2 hours or for up to 2 days.
- Just before serving, stir in tomatoes and check seasoning, adding more salt and pepper to taste.
Cook commentary
4 Servings
This crunchy, zesty salad is perfect to have on hand to serve with burgers, grilled chicken or a juicy steak. Double the recipe to make sure there are leftovers to pack for lunch
Tips: Tomatoes should never be refrigerated so adding them to the salad just before serving preserves their flavour and texture.
Add 1/4 cup (50 mL) black or green olives with the vegetables, if desired.
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