Greek Recipes

Greek and Cypriot recipes

Marinated Mixed Vegetable Salad

In Greek: λαχανικά μαρινάτα, pronounced lah-hah-nee-KAH mah-ree-NAH-tah

This dish requires at least 4 hours in the fridge before serving, so plan ahead – but preparation time is minimal. It’s a delightful selection of tastes and uses regular celery instead of wild celery, which is used in most Greek recipes.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1/4 pound of fresh cap mushrooms, cleaned (2/3 cup of canned)
  • 2 cups of cauliflower flowerets or approximately 15 flowerets
  • 1 1/4 cups of diced celery
  • 1 1/2 cups of chopped carrots
  • 1/4 pound of pearl onions, peeled
  • ———-
  • Marinade:
  • 1 3/4 cups of water + 1/4 cup of hot water
  • 1/2 cup of extra virgin olive oil
  • 1 cup of dry white wine
  • 1 vegetable boullion cube
  • 12 peppercorns
  • 12 coriander seeds
  • 1 clove of garlic
  • 1 bunch of fresh parsley, trimmed and cleaned


In a bowl, dissolve the boullion cube in the hot water and add all other marinade ingredients.

Bring 8-10 cups of water to a boil in a medium-sized pot. Add all the vegetables and boil for 15 minutes. Drain. Put vegetables in a large bowl and pour marinade over evenly. Cover loosely and refrigerate at least 4 hours before serving.

To serve, spoon salad into one large or individual salad bowls. Discard extra marinade.

Yield: serves 4

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