Make Marinated Vegetables! ~ Our Favorite Sliced Summer Salad

“My garden is my most beautiful masterpiece.”

~ Claude Monet

Although Monet may disagree, to me a garden is a masterpiece when finally served on your seasonal menu! Easy to assemble and very versatile, this is our favorite way to prepare our summer harvest. 

Begin by washing, peeling (if necessary) and slicing all your fresh produce. Some ideas are cucumbers, tomatoes, bell peppers (the more colors the better!), carrots and onions (even if you don't like to eat raw onions, do include them for flavor). Some other fun additions to this salad would be whole olives or sliced Ortega chilies if your family likes them.

Next, place a layer of vegetables in your container and drizzle each layer with a bit of oil, vinegar and a sprinkling of seasoning salt.  We like to use olive oil and grape-seed oil (or a mix of both). For vinegars, we prefer red wine and balsamic but please use your favorite. Continue to layer and season your veggies until your container is nice and full. Then, place the lid on your sliced salad and give it a nice shake (or two) to infuse the oil, vinegar and seasonings (or toss with tongs if you don't have a lid).

Let your sliced salad marinate in the refrigerator for at least a few hours. The more time the merrier! I also give it a gentle shake or toss every hour or so (when I remember) to infuse the flavors even more. We like to make a batch in the morning and serve it in the evening. You can even prepare this the day before. It will last all week so feel free to prepare a large batch (or make a few containers worth and take where-ever you go). Prior to serving, test a few pieces to make sure there is enough seasoning, if not, add a bit more seasoning salt and give it one last toss.



I hope your family enjoys these marinated vegetables as much as ours! It is wonderful for all your summertime festivities! It is our go-to food for picnics and BBQ's and anywhere else our travels take us! 

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