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warm zucchini salad with cherry tomatoes, peppers and mushrooms

Warm Zucchini Salad

Warm zucchini salad loaded with grilled red peppers, mushrooms, cherry tomatoes and fresh basil dressed in balsamic vinaigrette absolutely deserves your attention.
5 from 6 votes
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Course: Appetiser
Cuisine: Italian
Keyword: zucchini salad, zucchini salad recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 119kcal


  • 2 tbsp olive oil
  • 4 zucchini small
  • 1-2 grilled red peppers from a jar
  • 5-6 cherry tomatoes red and yellow
  • 80g/1/2 cup Italian marinated mushrooms Italian antipasti
  • 1 clove garlic, crushed
  • 5-6 leaves basil fresh or 1 tsp dried
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste


  • Slice the zucchini ¼ inch thick , sprinkle them with salt and pan fry them in olive oil on medium heat for 2-3 minutes on each side until golden. Alternatively you can broil them in the oven for 2-3 minutes on each side. (If using zucchini raw, slice them as thinly as possible lengthwise using a mandoline or a sharp knife.)
  • Remove the zucchini from the pan and put them in the salad bowl, squeeze 1 garlic clove directly over the zucchinem 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 the 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.


  • Thoroughly drain both jarred red peppers and mushrooms before adding to the salad. 
  • If no jarred red peppers are available, use this recipe to make your own. 
  • If no marinated mushrooms are available, substitute with sauteed mushrooms. 


Calories: 119kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 621mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1460IU | Vitamin C: 78mg | Calcium: 31mg | Iron: 1mg