Ingredients
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
Directions
- In a medium bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
- Add the red onion, bell peppers, tomatoes, olives, and parsley and stir to combine.
- Cover and refrigerate for at least 1 hour before serving.
- Serve cold or at room temperature.
Interesting Facts
- This marinated vegetable salad is a great source of vitamins A and C.
- This salad can be served as a side dish, or eaten as a light meal.
- This salad can be stored in the fridge for up to 3 days.