A colorful, fresh-tasting, make-ahead summer salad lightly dressed with a vinegar-and-sugar mixture.
Chop the zucchini into cubes about ½-inch square, or in thin sticks about 2 inches long and ½ inch wide, depending on your own preference. (If you are using an especially large zucchini, cut out and discard the pithy inner part of the vegetable. You may also want to peel all or part of the squash if the skin is thick and tough; smaller, tender zucchini will have neither of these issues.)
Cut or slice the peppers and onion in the same way. Combine all the vegetables in a medium-sized mixing bowl.
Place the sugar, vinegar, and oil into a jar with a secure screw-on lid. Shake until the sugar has dissolved. (You can also do this in a bowl with a whisk, but I personally find that much less satisfying, for some reason.)
Pour the dressing over the veggies. Stir until all surfaces of the vegetables are coated with dressing.
Cover the bowl and refrigerate overnight or for at least 6 hours. Stir well once again before serving with a slotted spoon.
Sprinkle the cheese on top of the salad right before serving, either in the mixing bowl or over individual portions in little salad bowls.
If you have any zucchini and pepper salad left over, it will keep extremely well in the refrigerator for at least 3 days.
Once you've enjoyed the basic recipe, try these variations:
Zucchini and Pepper Salad https://comboplate.net/zucchini-and-pepper-salad/