Robin: Some dishes just shout “summer,” and this is one of them. Fresh, colorful zucchini and bell peppers are lightly marinated in a vinegar-and-sugar dressing to make a “finished”-tasting salad even though no cooking is involved.
I recommend making a double or triple batch of this salad and eating on it for a few days in a row, since it is so versatile: by itself as a light lunch, as a side for grilled meats, or even as a “dip” or topper for crackers, tostadas, or Cheese Cracklings.
Make this the day before you want to serve it, as it does need to marinate over night.
Other excellent cracker/tostada toppers:
Zucchini and Pepper Salad
A colorful, fresh-tasting, make-ahead summer salad lightly dressed with a vinegar-and-sugar mixture.
Ingredients
- 1 pound (450 grams) fresh zucchini
- 1 green bell pepper
- 1 red bell pepper
- ½ small onion
- ¼ cup white sugar
- ¼ cup vinegar white, apple, or wine
- 1 tablespoon olive oil or vegetable oil
- 1 cup grated, shredded, or crumbled cheese any white or light yellow variety
Instructions
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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.
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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.
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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.
Recipe Notes
Once you’ve enjoyed the basic recipe, try these variations:
- Substitute yellow squash, light green Mexican calabacita squash, and/or yellow bell pepper for any or all of the dark green zucchini and red and green peppers.
- Serve over a bed of lettuce, or stir in shredded lettuce right before serving.
- If you have the tiny “fingerling” size zucchini, cut crosswise into ½-inch thick slices instead of chopping it into cubes or sticks.
- Experiment with the dressing: add fresh or dried herbs (oregano or dill, perhaps) to taste, use lemon or lime juice in lieu of the vinegar, or use a bottled vinaigrette if you have one handy.
Other great recipes with zucchini
More delicious salads to try:
- Watermelon and Strawberries Salad
- Victoria’s Tuna and Potato Salad
- Sweet & Sour Pasta Veggie Salad
- Gala Turkey Salad
- Hearts of Palm Ceviche
Latest update: 14 June, 2024
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