Creamy Marinated Vegetable Salad

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, diced (red, yellow, or orange for color)
• 1 cup broccoli florets, blanched
• 1 cup carrots, shredded or julienned
• ½ cup red onion, thinly sliced
• ½ cup corn (fresh or frozen, thawed)
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup for a vegan option)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Instructions

1. Start by preparing the vegetables. Wash all fresh produce thoroughly under running water to remove any dirt or pesticides. Cut the cherry tomatoes in half, dice the cucumber and bell pepper, and thinly slice the red onion. Make sure to remove any seeds from the bell pepper to enhance the overall texture of the salad.
2. Blanch the broccoli florets in boiling water for about 1-2 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process, which helps maintain their crispness. Drain and set aside, ensuring they are dry to avoid watering down the dressing.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, blanched broccoli, shredded carrots, red onion, and corn. Toss gently to combine.
4. In a separate bowl, prepare the creamy dressing. Whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic powder, dried oregano, salt, and pepper until smooth and well combined.
5. Drizzle the creamy dressing over the vegetable mixture and toss everything together until the vegetables are well coated with the dressing. Let the salad sit for a few minutes to allow the flavors to marry.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Before serving, give the salad a gentle stir. Taste and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.