Warm Zucchini Salad

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Course: Appetiser
Cuisine: Italian
Servings: 4
Author: Julia Frey of Vikalinka


  • Zucchini-4 small
  • Grilled Red Peppers prepared from a jar or your own. Recipe here 1 or 2 large
  • Tomatoes red and yellow cherry tomatoes or regular-1 large or 5-6 cherry tomatoes
  • Marinated mushrooms Italian anipasti or saute your own-1/2 jar
  • Garlic minced- 1 clove
  • Basil fresh or dried-a small bunch
  • Balsamic Vinegar- 1 tbsp.
  • Olive Oil- 1 tbsp for cooking zucchini
  • Salt and Pepper to taste


  • Slice your zucchini 1/4" thick , sprinkle them with salt and pan fry them in a tablespoon of olive oil on medium heat-2-3 minutes on each side until golden. Alternatively you can broil them in the oven for 2-3 minutes on each side.
  • Remove your zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly on them and tear a few basil leaves into the salad bowl to allow warm zucchini absorb the flavours.
  • Slice grilled peppers and tomatoes and add them to the bowl.
  • Mix in your mushrooms, drizzle a tablespoon of balsamic vinegar, mix everything carefully taking care not to mash up your delicate vegetables. Taste and add more salt and pepper if needed.