Marinated Mediterranean Vegetable Salad Recipe: Healthy Food for the New Year Salads Side Dishes Vegetarian Vegan Vegetables

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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