Marinated Vegetable Medley Salad


1 (14 oz) artichoke hearts, drained and halved
2 medium tomatoes, cut into wedges
1 green, yellow or orange bell pepper, cut into chunks
1 cup fresh mushrooms, quartered
1 cup sliced celery
1 cup pitted black olives, drained and sliced
For the dressing
2/3 cup white vinegar
2/3 cup extra virgin olive oil
1/4 cup chopped red onion
3 garlic cloves, minced
2 tsp sugar
1 tsp dried basil
1 tsp dried oregano
kosher salt and black pepper to taste
This salad combines a flavorful marinade with artichoke hearts, tomatoes, bell pepper, mushrooms, celery and black olives.
  • In a large sauce pan, combine all the marinade ingredients.
  • Simmer uncovered for 10 minutes.
  • In a large bowl, combine the remaining ingredients.
  • Add the warm marinade to the vegetable mixture and stir to coat the vegetables.
  • Cover and chill for several hours or overnight, stirring¬†occasionally.
  • Drain marinade before serving.




2 hr


10 min


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