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Marinated Vegetable Salad in a white serving bowl with red handled serving spoon and fork

Marinated Vegetable Salad

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I fell hard for this simple Marinated Vegetable Salad when treated to a Southern-style luncheon at a plantation along the Ohio River.

So refreshing and tasty, I was compelled to confirm what exactly was in the dressing so I could make this vegetable salad recipe at home!

Marinated Vegetable Salad in a white serving bowl

Marinated Vegetable Salad

I’m definitely not one of those cooks who’s able to taste a dish and figure out the exact ingredients and proportions. Thank goodness I was traveling with a girlfriend who happens to be a caterer. When we were chatting after lunch, I asked her about the dressing for this lovely salad. She referred to it as a “wet” dressing, a term that was new to me.

I was intrigued. Have you ever had a marinated cucumber salad? It’s that kind of dressing. Sugar, vinegar and…..water! Salt and pepper rounded it out. The event caterer was a doll and answered all our questions—rattling off recipes for one of her cookies and letting us know where she obtained the inspiration for her banana cake. When I asked if there was anything besides those 3 ingredients in the dressing, she confirmed that this simple trio was the marinade.

Overhead view of Marinated Vegetable Salad in a white salad bowl

Detox Salad

As I was working on this post, I saw another blogger’s version of a very similar salad, though the dressing proportions weren’t exactly the same. She called it a detox salad, and I can see why. I just pulled up the nutritional content and a serving is only 65 or so calories and it’s packed with vitamins and fiber.

This vegetable salad recipe is a terrific healthier dish to have around on Thanksgiving weekend. When everyone is moaning and groaning about overeating, this marinated vegetable salad could be the antidote!

Marinated Vegetable Salad close view of vegetables

Tips for Making a Marinated Vegetable Salad

  • I like to make sure all vegetables are in nice bite-sized pieces.
  • Making the onion slices quite thin, then chopping them a little more, ensures no one gets a large chunk of onion. Though they do mellow out, losing their sharpness after sitting in the marinade.
  • Some dressings for similar salads include oil, but I don’t think that it’s needed at all.
  • Other recipes use double the pepper, but I feel that overwhelms the vegetables.
  • I like the ratio of 2 parts water to 1 part vinegar, but if you prefer a more pickled taste you can up the ratio to 1 to 1.
  • Also, more sugar can be added, but I prefer just a touch of sweetness, especially if you’re using it as a detox salad. You could try using honey instead of sugar, but I haven’t tested that alternative.

More Terrific Salad Recipes

If you like a salad for lunch or with your evening meal, this Perfect Caesar Salad is always a hit or one of my favorite recipes from my sister, Arugula Salad with cucumbers, tomatoes, and avocados.

These salads have also caught my eye: Grilled Corn Salad,  a Winter Green Salad with Poppyseed Dressing, and a Green Salad with Feta and Beets!

Plus, check my recipe index for More Salad Recipes.

Marinated Vegetable Salad

Marinated Vegetable Salad

A simple salad chock full of fresh vegetables!

Prep Time 20 minutes
Total Time 20 minutes
Yield 8 servings


  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 pint cherry tomatoes (buy super sweet if available), cut in halves
  • 3 bell peppers, ribs and seeds removed and diced into 1/2-inch pieces
  • 3-4 stalks celery, sliced 1/4-inch thick
  • 1/4-1/2 cup thinly sliced red onion, bite sized pieces
  • 1 English cucumber, peeled, quartered lengthwise and cut into 1/2-inch chunks


Whisk together the water, vinegar, sugar, salt and pepper in a large bowl.

Add the chopped vegetables and let marinate, covered, in the refrigerator at least 2 hours, but overnight is even better. Toss occasionally to allow all the vegetables to absorb the marinade.


I thought this tasted even better a day or two after making it!

Nutrition Information:



Serving Size:

1 bowl

Amount Per Serving: Calories: 79 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 556mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 2g
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18 comments on “Marinated Vegetable Salad”

  1. Almost exactly the same salad I often make for breakfast. Except that I never like celery so corn is my better choice xD This bowl is light and nourishing enough to begin a good day 🙂
    – Natalie

  2. I’ve been eating a lot of Celery these days, adding them to my smoothie. Love the colourful dish! xoxo

  3. Have had some great marinated salads recently. Adding this to the list.

  4. I would eat that whole bowl I love this salad !

  5. This salad is absolutely gorgeous…and you are right, it is perfect for after Thanksgiving when everyone is pretty much comatose with all the heavy food. Thanks for the recipe Liz…and have a wonderful week!

  6. This sounds like a great salad. I love the simple dressing. It’s delicious and healthy all in one.

  7. I know I will love this salad Liz. Perfect for the holidays with all the other heavy dishes we’re about to eat. I’ve been making marinated tomatoes for years but need to try adding these other beautiful vegetables. Thanks for posting!

  8. I haven’t heard of a wet dressing either, but I like the term! Very descriptive. Good salad, too — and it definitely has detox properties. Has a lot of flavor properties, too, which is the important thing. Thanks!

  9. This looks absolutely fabulous, Liz! Love all of the flavors and textures. It sounds so refreshing that I’m imagining it as a perfect pair for something deeply savory. So excited to give this a try!

  10. This is my kind of salad – I’d absolutely love this for lunch!

  11. The Hollyhock Hill salad dressing would be great in this recipe. I found mine at Broccoli Bill’s on Gray Rd. Shop Local and Shop Small!

  12. I was fortunate to travel with the Skinny Chick to the antebellum plantation and can attest this is a delicious & healthy salad! I know Liz’s version of this detox salad will be even tastier.

  13. I’m so intrigued by this! Really fascinated. so I will have to try it. Thanks!

  14. The colors and textures of this salad are amazing! When thinking of the onslaught of sweets that we’re going to consume in the coming months this is right on time.

  15. Should the vegetables be almost covered with the marinade?

    • Hi, Karen,

      Yes, you want most of the vegetables covered, but you are going to be tossing the salad a couple times, so “almost” covered is perfect. Hope you enjoy!

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