Marinated Florida Vegetable Salad is a positively delicious dish that epitomizes the freshness and vibrancy of Florida’s produce. This salad features a variety of locally-sourced vegetables, each marinated to perfection, enhancing their natural flavors. The marination process infuses the vegetables with a depth of flavor, combining the tanginess of the marinade with the crisp, fresh taste of each vegetable. It’s a colorful and appetizing dish that’s not only a feast for the eyes but also a delight for the palate. Ideal for a healthy lunch, a side dish, or a light dinner, this salad is a celebration of Florida’s agricultural richness, offering a refreshing and nourishing eating experience.


  • 2 cups Florida broccoli florets
  • 2 cups Florida cauliflower florets
  • 1 cup Florida carrots, sliced thin
  • 2 cups Florida cucumber, sliced thin
  • 1 cup Florida bell peppers, diced medium
  • 1 cup Florida grape tomatoes, sliced in half
  • 1 cup Florida squash or zucchini
  • 2 tablespoons Florida honey (your favorite)
  • 2 lemons, 1 zested and both juiced
  • 1 teaspoon garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Sea salt and fresh ground pepper, to taste


Preheat oven to 375 degrees. Combine the broccoli, cauliflower and carrots into a bowl, drizzle with oil, and season with salt and pepper. Toss to combine and pour onto sheet pan. Roast for 10 minutes, remove from heat and allow to cool to room temperature. Meanwhile combine the Florida honey, lemon juice and zest, garlic, mustard, oil, salt and pepper into a small jar and shake vigorously until combined and set aside.
Combine all vegetables into a large bowl and add half the vinaigrette. Toss to thoroughly combine and add extra vinaigrette as needed. Cover and allow to marinate in refrigerator for at least 2 hours and up to 24 hours before serving. (The longer, the better!)

Fresh tip: feel free to skip the roasting instructions and serve as a raw salad!

Source: Fresh from Florida,