Marinated Vegetable Salad

Recipe submitted by: Amy Pickett

Recipe courtesy of:

This salad has to be made the day before serving as it needs to marinate overnight.
cook 8

What's in it


5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
3/4 cup parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 (8 ounce) bottle Italian dressing
12 ounces cherry tomatoes, halved
salt and pepper

How to cook it


  • Combine all ingredients, except tomatoes, in large bowl.
  • Cover and refrigerate overnight, stirring occasionally.
  • Add tomatoes, season with salt and pepper and toss.