Mediterranean Lemon Vegetable Salad
Equipment
- Kitchen Knife
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Steamer,
- Whisk
Ingredients
For the Vegetable Salad
- 2 cups Potatoes cut into large chunks
- 1 cup Broccoli Florets
- 1 cup Cauliflower thinly sliced
- 1 cup Mushrooms sliced
- 1 cup Tomatoes sliced
- 1 cup Zucchini sliced
For the Lemon Herb Dressing
- ½ cup Lemon Juice freshly squeezed
- ½ cup Extra-Virgin Olive Oil
- ¼ cup Yellow Onion minced
- 2 Garlic Cloves minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Bragg Liquid Aminos
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
Instructions
Prepare the Vegetables
- Place the potato chunks in a steamer.
- Steam for 10 to 12 minutes until fork-tender.
- Remove the potatoes from the steamer.
- Allow them to cool slightly.
- Transfer the potatoes to a large mixing bowl.
- Add the broccoli, cauliflower, mushrooms, tomatoes, and zucchini.
- Gently toss the vegetables until evenly combined.
Prepare the Lemon Herb Dressing
- Pour the lemon juice into a small mixing bowl.
- Add the extra-virgin olive oil.
- Add the minced onion, garlic, oregano, and Bragg Liquid Aminos.
- Season with the kosher salt and black pepper.
- Whisk until the dressing is thoroughly combined.
Combine and Chill the Salad
- Pour the lemon herb dressing over the vegetables.
- Toss gently until all the vegetables are evenly coated.
- Cover the mixing bowl.
- Refrigerate the salad for at least 1 hour.
- Stir gently before serving.
- Serve the Mediterranean Lemon Vegetable Salad chilled.
Notes & Wine Advice
Serving Suggestions
Serve the salad chilled as a light main course or vegetable side dish. It pairs well with grilled fish, chicken, tofu, falafel, hummus, rice, or warm pita bread.Recipe Notes
Steam the potatoes only until fork-tender so they retain their shape when tossed with the dressing. Slice the raw vegetables thinly to help them absorb the lemon and herb flavours during chilling.Variations
Add cucumber, red bell pepper, olives, chickpeas, artichoke hearts, or fresh parsley. Crumbled feta can be added when a dairy-free version is not required. Replace the oregano with basil, dill, or a Mediterranean herb blend.Storage
Store the salad in a covered container in the refrigerator and consume it within three days. Stir before serving to redistribute the dressing. Freezing is not recommended because the raw vegetables will lose their crisp texture after thawing.Wine Advice
A crisp Pinot Grigio complements the lemon, oregano, and fresh vegetables. A chilled dry rosé is another refreshing choice for a barbecue, picnic, or summer lunch.Nutrition values
————————————————————————————————–
About Mediterranean Lemon Vegetable Salad
Mediterranean Vegetable Salad combines steamed potatoes with broccoli, cauliflower, mushrooms, tomatoes, and zucchini. A bright dressing made with lemon juice, extra-virgin olive oil, garlic, onion, and oregano adds fresh Mediterranean flavour. Serve this colourful salad chilled as a light main course or vegetable side dish.
Only the potatoes are cooked. The remaining vegetables stay raw, giving the salad a mixture of soft, juicy, and crisp textures. Chilling the finished dish for one hour allows the vegetables to absorb the lemon herb dressing while preserving their freshness.
Preparing the Potatoes
Waxy potatoes are the best choice because they retain their shape after steaming. Red potatoes, baby potatoes, or Yukon Gold potatoes are all suitable. Cut them into similarly sized chunks so every piece becomes tender at approximately the same time.
Steam the potatoes only until they can be pierced easily with a fork. Overcooked potatoes may break apart when tossed with the vegetables and dressing. Let them cool slightly before combining them with the raw ingredients.
Choosing the Fresh Vegetables
Select firm zucchini, compact broccoli and cauliflower, ripe tomatoes, and fresh mushrooms without dark or soft areas. Wash the vegetables thoroughly and dry them before slicing. Excess water can dilute the dressing and collect at the bottom of the bowl.
Thinly sliced vegetables absorb the marinade more effectively than large pieces. Cut the broccoli into small florets and keep the tomato slices thick enough to prevent them from breaking apart during mixing.
Making the Lemon Herb Dressing
Fresh lemon juice supplies acidity, while extra-virgin olive oil creates body and carries the flavours of garlic and oregano. Bragg Liquid Aminos contributes savoury depth and salt. Because it contains soy, the finished salad is unsuitable for anyone with a soy allergy.
Whisk the dressing immediately before pouring it over the vegetables. Lemon juice and olive oil naturally separate when left standing, so the salad should also be stirred again before serving.
Chilling and Serving
Cover the bowl and refrigerate it for at least one hour. This resting time softens the onion and garlic flavours and allows the herbs to season the vegetables. Avoid leaving the salad overnight before its first serving if you prefer particularly crisp vegetables.
Serve Mediterranean Vegetable Salad with grilled fish, chicken, tofu, falafel, hummus, rice, or pita bread. It also pairs well with our Zesty Marinated Vegetables as part of a colourful picnic or barbecue buffet.
Variations and Additions
Add cucumber, red bell pepper, olives, artichoke hearts, chickpeas, or fresh parsley. Chickpeas make the salad more substantial and add plant-based protein. Crumbled feta provides a salty Mediterranean finish when a dairy-free version is not required.
Fresh basil, parsley, or dill can replace some of the dried oregano. For another chilled potato dish, try our Creamy Avocado Potato Salad. Our Roasted Asparagus with Pearl Onions offers a warmer vegetable alternative.
Storage and Food Safety
Transfer leftovers to an airtight container and refrigerate them promptly. Consume the salad within three days. The tomatoes and zucchini will release moisture gradually, so stir everything before serving again.
Freezing is not recommended because the raw vegetables will become soft and watery after thawing. Follow current FDA safe food-handling guidance when washing fresh produce, cooling potatoes, and storing prepared salads.
With its varied vegetables, fresh citrus dressing, and simple preparation, Mediterranean Vegetable Salad makes a versatile summer dish for lunches, picnics, parties, and barbecues.