Lately, we have been blessed with fresh vegetables from our own garden and surplus from our generous neighbors. But the Texas heat is making me less inclined to stand in front of the stove – even for fried squash. This tart and tangy marinade creates the perfect side dish without heating up the kitchen. Plus, it’s even more delicious after the veggies have absorbed the flavors for a day or two.
Marinade ingredients:
3/4 c. water
3/4 c. apple cider vinegar
1-2 Tbsp sugar
2 Tbsp cooking oil or olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
Optional: several leaves of fresh basil
Marinade instructions:
Heat the water a little in the microwave or on the stove top. It just needs to be warm enough to dissolve the sugar. Stir in all of the remaining ingredients. Place the liquid mixture along with the basil leaves in the blender and pulse until the basil is finely chopped.
Choosing the right vegetables for the salad:
This salad is best if it has a crispy “bite” to it. Also, it tastes better after the marinade has had some time to soak into the vegetables. Bearing this in mind, I recommend avoiding adding vegetables that might tend to get a little slimy or lose their texture if they are chopped and then sit in the fridge for a few days. For this reason, I decided to serve my fresh tomatoes on the side.
Here are the veggies I have found to work well and hold onto their crispness:
- – zucchini
- – yellow squash
- – purple, white, or yellow onion (I include the green tops)
- – asparagus
- – carrots
- – cauliflower
- – cucumber
- – bell pepper
I also chose to include some coarsely chopped Kalamata olives. You could substitute another type of olive or omit them entirely.
One of the things that I think makes this salad a little more enjoyable, is having the veggies all cut somewhat uniformly into small pieces. It’s really just nice to get several flavors and textures in each bite. And let’s face it, no one wants to have to use a knife to eat a salad. By “small pieces” I mean half inch chunks – but let’s not get too crazy and use a ruler or anything. Just eyeball it.
Finally, this salad is best if the vegetables sit in the marinade for at least four hours – but overnight is even better. And here’s my dirty little secret: I have been known to serve this one day and then toss some more veggies into the marinade and eat it again later the same week. Leftovers for the win!
I hope you like this recipe. You can let me know how it turns out – or what interesting vegetable combinations you try – in the comments section. ENJOY!