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marinated vegetable salad


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Cook Time: 20 minutes

Total: 2 hours, 20 minutes

Servings: 6

Cost: $6.37 /serving


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Step 1

Bring a large pot of salted water to a boil. Have a large ice bath ready.

Step 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.

Step 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.