Best 3 Zucchini And Pepper Salad Recipes

In the realm of healthy and refreshing summer salads, the zucchini and pepper salad stands out as a vibrant and flavorful dish. This culinary delight, often regarded as a Mediterranean classic, captivates the senses with its medley of crisp zucchini, colorful bell peppers, tangy dressing, and an array of herbs. Its simplicity belies a symphony of textures and flavors that make it a perfect accompaniment to grilled meats, seafood, or as a standalone vegetarian entrée. With variations ranging from classic vinaigrette to creamy feta dressings, this versatile salad offers a customizable experience, catering to diverse palates and dietary preferences. Whether you're seeking a light and refreshing side dish or a wholesome vegetarian meal, the zucchini and pepper salad promises a delightful culinary journey.

Here are our top 3 tried and tested recipes!

ZUCCHINI AND PEPPER SALAD

Zucchini and Pepper Salad image

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.

Provided by CatlingMex

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 medium zucchini (about 8 inches)
1 small green pepper
1 small red pepper
1/4 cup onion, chopped (or thinly sliced)
1/4 cup sugar
1 tablespoon cooking oil
1/4 cup white vinegar

Steps:

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.)
Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
Stir together zucchini, peppers, and onion.
In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
Pour dressing over veggies and toss gently.
Cover and chill a few hours or overnight.
Stir before serving with a slotted spoon so that the excess dressing runs off.

CACTUS, ZUCCHINI AND RED PEPPER SALAD

Cactus, Zucchini and Red Pepper Salad image

Make your next party the talk of the town by serving this colorful salad of cactus, zucchini and red pepper tossed with a cilantro vinaigrette.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 clove garlic, finely chopped
1/8 teaspoon freshly ground pepper
8 cups water
1 tablespoon salt
1/2 lb fresh prickly pear cactus pad, peeled, cut into 1/2-inch pieces
2 small zucchini, thinly sliced
1 medium red bell pepper, cut into 1/4-inch strips

Steps:

To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

Nutrition Facts : Calories 175, Carbohydrate 4 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg

JICAMA, ZUCCHINI AND RED PEPPER SALAD

Jicama, Zucchini and Red Pepper Salad image

Toss a fresh and colorful salad in minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive or vegetable oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 clove garlic, crushed
1 medium zucchini, cut into 1 1/2x1/4x1/4-inch strips
1 medium red bell pepper, cut into 1 1/2x1/4-inch strips
1/2 small jicama, peeled, cut into 1 1/2x1/4x1/4-inch strips
4 lettuce leaves

Steps:

In small jar with tight-fitting lid, shake dressing ingredients.
In large bowl, mix zucchini, bell pepper and jicama. Pour dressing over mixture; stir gently.
Arrange lettuce on 4 individual salad plates or large serving platter. Spoon salad mixture over lettuce.

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

Tips:

Choose fresh and firm zucchini and bell peppers. This will ensure that the salad is crisp and flavorful.
Slice the zucchini and peppers thinly. This will help them cook evenly.
Use a variety of colors of zucchini and peppers. This will make the salad more visually appealing.
Don't overcook the vegetables. They should be tender-crisp, not mushy.
Add the dressing while the vegetables are still warm. This will help the flavors to meld together.
Serve the salad immediately, or chill it for later. It's delicious either way!

Conclusion:

This zucchini and pepper salad is a delicious and healthy side dish that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this one a try!