Zucchini Basil Salad

A fresh, healthy salad with zucchini, basil, tomatoes, and peppers.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 large or 2 small zucchinis (chopped in ¼–½ inch pieces)
• 5 mini sweet peppers (sliced into rings)
• 1 bunch green onion (whites and green sliced)
• 1 pint cherry tomatoes (halved)
• 1 oz fresh basil (torn)

Dressing

• ½ cup olive oil
• 2 Tbs lemon juice
• 2 Tbs apple cider vinegar
• 2 tsp sugar
• 2 tsp salt
• ½ tsp pepper

Directions

1. In a large bowl, toss vegetables and torn basil.
2. In a smaller bowl, whisk the dressing ingredients.
3. Pour dressing over salad and serve immediately.

This salad lasts about one day. If you need to pre-make it, wait to add the dressing.

Notes

• Serve it fresh: Dress and eat right away for the best crunch from the zucchini and peppers.
• Pre-make undressed: If you need a head start, prep the vegetables and dressing separately and combine just before serving.
• Uniform pieces: Chop the zucchini into even ¼ to ½-inch pieces so every forkful is balanced.
• Tear the basil: Tearing rather than chopping keeps the leaves from bruising and darkening.
• Adjust the dressing: Taste and tweak the sugar, lemon, or vinegar to balance sweet and tart.

Why This Works

• Dress at the last minute: Salt and acid draw water out of raw vegetables, so dressing just before serving keeps everything crisp.
• Balanced vinaigrette: Olive oil, lemon juice, and apple cider vinegar with a little sugar make a bright, well-rounded dressing.
• Torn basil blooms: Tearing the leaves releases their aroma without the bruising that turns cut basil dark.
• Raw and crunchy: Skipping the heat keeps the zucchini, peppers, and tomatoes fresh and snappy.