Marinated Vegetable and Olive Salad Recipe

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and flavor.

Cucumber: Crisp and refreshing, it adds a nice crunch to the salad.

Red onion: Adds a sharp, tangy flavor and a bit of color contrast.

Kalamata olives: Greek olives with a rich, briny flavor that enhances the salad.

Olive oil: The base of the dressing, providing a smooth and rich texture.

Red wine vinegar: Adds acidity and tanginess to the dressing.

Dried oregano: A herb that brings a Mediterranean flavor to the salad.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and depth to the dressing.

When slicing red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out the sharpness and make the onion flavor more pleasant.

• Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes, making them an excellent substitute.

• Sliced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, which works well in salads.

• Red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions, which can be a pleasant alternative in salads.

• Kalamata olives - Substitute with green olives: Green olives provide a different but still robust flavor, adding a nice contrast to the other ingredients.

• Olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar healthy fats, making it a good alternative to olive oil.

• Red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• Dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous note that can enhance the salad.

• Salt - Substitute with sea salt: Sea salt provides a similar level of saltiness but can offer a slightly different mineral flavor.

• Black pepper - Substitute with white pepper: White pepper has a milder heat and can add a subtle spiciness without overpowering the other flavors.

• To keep your marinated vegetable and olive salad fresh and vibrant, transfer it to an airtight container. This will help maintain the crispness of the cucumber and the juiciness of the cherry tomatoes.

• Store the container in the refrigerator. The cool temperature will preserve the flavors of the red onion and kalamata olives, allowing the dressing to meld beautifully with the vegetables.

• For optimal taste, consume the salad within 2-3 days. The olive oil and red wine vinegar dressing acts as a natural preservative, but the vegetables will start to lose their texture after a few days.

• If you wish to prepare the salad ahead of time, consider storing the dressing separately. Combine the vegetables and dressing just before serving to keep everything crisp and fresh.

• Freezing this salad is not recommended. The high water content in the cucumber and cherry tomatoes will cause them to become mushy upon thawing, compromising the texture and overall enjoyment of the dish.

• If you have leftovers and are determined to freeze them, do so in a freezer-safe container. However, be prepared for a change in texture. Thaw in the refrigerator overnight and drain any excess liquid before serving.

• To refresh the salad after refrigeration, give it a quick toss and add a splash of olive oil or red wine vinegar to revive the flavors. This will help bring back the zest and make it taste as good as new.

• Stovetop Sauté: Heat a non-stick skillet over medium heat. Add the marinated vegetables and sauté for 3-5 minutes, stirring occasionally, until warmed through. This method helps maintain the crunch of the cucumber and the juiciness of the cherry tomatoes.

• Microwave: Place the vegetable salad in a microwave-safe dish. Cover with a microwave-safe lid or plate to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as the red onion can become too soft.

• Oven: Preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-15 minutes, checking occasionally to ensure the vegetables are warmed but not overcooked.

• Steaming: Use a steamer basket over boiling water. Place the marinated salad in the basket, cover, and steam for 3-5 minutes. This gentle method preserves the flavors and textures of the kalamata olives and red onion.

• Air Fryer: Preheat your air fryer to 300°F (150°C). Place the vegetable salad in the air fryer basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming. This method adds a slight crispness to the cucumber and cherry tomatoes.

• Room Temperature: If you prefer not to heat the salad, simply let it sit at room temperature for about 30 minutes before serving. This allows the flavors to meld and the vegetables to lose their chill without compromising texture.

• Large mixing bowl: Use this to combine the cherry tomatoes, cucumber, red onion, and olives.

• Small bowl: Ideal for whisking together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Whisk: Essential for blending the dressing ingredients smoothly.

• Measuring cups: Necessary for accurately measuring the cherry tomatoes, cucumber, and olives.

• Measuring spoons: Use these to measure out the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Knife: Needed for slicing the cucumber and halving the cherry tomatoes and olives.

• Cutting board: Provides a safe surface for cutting the vegetables.

• Serving spoon: Useful for tossing the salad and ensuring the dressing coats the vegetables evenly.

• Timer: Helps you keep track of the marinating time.

Prep ingredients in advance: Chop the cherry tomatoes, cucumber, and red onion ahead of time and store them in the fridge.

Use pre-sliced olives: Save time by buying pitted and halved kalamata olives.

Make dressing in bulk: Whisk together a larger batch of olive oil, red wine vinegar, dried oregano, salt, and black pepper to use for multiple salads.

Marinate overnight: Let the salad marinate overnight to enhance flavors and save time on the day of serving.