Zucchini and Pepper Salad

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READY IN: 15mins
Recipe by CatlingMex

Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain.

Ingredients Nutrition


  1. Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
  2. Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
  3. Stir together zucchini, peppers, and onion.
  4. In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
  5. Pour dressing over veggies and toss gently.
  6. Cover and chill a few hours or overnight.
  7. Stir before serving with a slotted spoon so that the excess dressing runs off.

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