Fresh salad, great side for summer dinners. Use regular olive oil if smoked olive oil is unavailable. Smoked olive oil has its own unique taste, and while you could substitute with regular olive oil I would strongly suggest trying the smoked first; it is really amazing.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss the zucchini, onion, bell pepper, and basil together in a large bowl. Drizzle the olive oil and balsamic vinegar over the mixture and toss again to evenly coat. Season with salt and pepper to serve.

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Nutrition Facts

82 calories; protein 0.9g 2% DV; carbohydrates 4.7g 2% DV; fat 6.9g 11% DV; cholesterolmg; sodium 4.2mg. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2010
Such a refreshing light and seasonal alternative to the typical and heavier potato and pasta salads and I'm pleased to be the first to review it. Nutritious and guilt-free not only is this delicious but it's pretty colorful and so simple with its few ingredients that it would complement almost anything. I didn't have smoked olive oil (nor have I ever heard of it to tell you the truth!) so I used the extra virgin olive oil option. Also I'm not a big fan of balsamic vinegar (generally too heavy and sweet for me) so I substituted fresh lemon juice which for me was perfect. This salad is great as is but I would be interested to try it with fresh dill or parsley. There are unlimited possibilies of course for other additions but in my view that would just "busy this up" and then it wouldn't be the simple yet perfect salad it is just as written. This will be something I rely on often since in addition to all the other things it has going for it it's made from ingredients I readily have on hand. Hope your recipe flys Lizbeth! Read More
(48)

Most helpful critical review

Rating: 1 stars
07/28/2011
Flavor not to any of my guests taste. Read More
(1)
23 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/07/2010
Such a refreshing light and seasonal alternative to the typical and heavier potato and pasta salads and I'm pleased to be the first to review it. Nutritious and guilt-free not only is this delicious but it's pretty colorful and so simple with its few ingredients that it would complement almost anything. I didn't have smoked olive oil (nor have I ever heard of it to tell you the truth!) so I used the extra virgin olive oil option. Also I'm not a big fan of balsamic vinegar (generally too heavy and sweet for me) so I substituted fresh lemon juice which for me was perfect. This salad is great as is but I would be interested to try it with fresh dill or parsley. There are unlimited possibilies of course for other additions but in my view that would just "busy this up" and then it wouldn't be the simple yet perfect salad it is just as written. This will be something I rely on often since in addition to all the other things it has going for it it's made from ingredients I readily have on hand. Hope your recipe flys Lizbeth! Read More
(48)
Rating: 5 stars
08/13/2010
Delicious and simple. This is a wonderful way to use up some of those fresh summer zucchini. It's a great side dish for a summer meal. Read More
(8)
Rating: 4 stars
08/04/2011
I loved this salad! I did make a modification though instead of putting raw bell pepper I just roasted the pepper a bit and added it to the salad. Read More
(7)
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Rating: 5 stars
07/19/2010
This recipe is a perfect side dish for summer cook-outs and a great way to use up excess zucchini from your garden! I would use more of the dressing next time and more salt. I added about 1/2 tsp lemon zest as well to brighten the flavor and counteract the sweetness of the balsamic. Read More
(5)
Rating: 5 stars
08/19/2010
I never thought this recipe was that good. I used cilanter instead of basil and regular olive oli. It was just yummy!! Read More
(5)
Rating: 5 stars
08/18/2010
Exlnt...I also used yellow Zucchini fantastic color and tried White Balsamic vinegar. Perked it up and the flavors of the onion pepper and basl really stood out. Keeper for sure.... Read More
(4)
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Rating: 5 stars
05/23/2012
I just whipped this up because I had some baby zucchini that I was going to cook and saw this recipe. I like the raw option for veggies whenever possible. I used cilantro which was suggested in another review instead of basil and since I had a lime I added lime zest as well. I used 3 T oil and 2T of Oliver's 25 year old barrel aged balsamic. Wow so refreshing and the lime and cilantro knock it out of the park! I will definitely make this often. Thanks Lizabeth. Read More
(3)
Rating: 4 stars
02/22/2011
light and refreshing. I used tomatoes and thin stips of spinach. I never had raw yellow squash before and it was great with the little crunch. Next time I'll try the zucchini. Read More
(3)
Rating: 5 stars
08/19/2014
I made a LITTLE bit of this last night because I needed to find a side to go with ribs quickly. We were tired of the same old baked beans or mac and cheese. I was given two large Zucchini from a friend's garden. I looked up Zucchini and found this. I wish I had made more which I am going to do tonight because it is so easy and tastes so good. I didn't have nor have heard of baby zucchini so I used a large one. A Vidalia onion instead of red. A green instead of red pepper. I also didn't have fresh basil I used the dried regular olive oil too and followed the directions to the letter. So I didn't change the recipe just used different types of the same ingredients. LOL. Thanks for sharing Lizbeth. This is really refreshingly light and delicious! Read More
(2)
Rating: 1 stars
07/28/2011
Flavor not to any of my guests taste. Read More
(1)