Marinated Vegetable Salad

By jenlin

Ingredients

• Kosher salt
• 1 medium head broccoli, stem removed and florets cut into 1 1/2-inch pieces
• 1 small head cauliflower, stem removed and florets cut into 1 1/2-inch pieces
• 1 pound frozen artichoke quarters
• 1 /3 cup olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 small clove garlic, finely grated
• 1 /2 cup pitted kalamata olives, halved
• 2 tablespoons capers
• 2 tablespoons chopped fresh oregano
• 3 pickled cherry peppers, chopped

Details

Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Have a large ice bath ready.

Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.

Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.