Mediterranean Lemon Vegetable Salad
Mediterranean Lemon Vegetable Salad combines tender potatoes with mushrooms, tomatoes, zucchini, cauliflower, and broccoli. A fresh dressing made with lemon, olive oil, garlic, and oregano brings the colourful vegetables together.
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
Serving: 1 serving | Calories: 250 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 190 mg | Sugar: 5 g