Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
4-5 small zucchini, cut into half moon slices about 1/2 inch thick
1 can large pitted black olives, drained very well
1 jar marinated artichoke hearts, drained very well
1 red or green pepper chopped into bite-sized pieces
1 red onion chopped into bite-sized pieces
1 cup your favorite Italian dressing with no sugar
juice of half lemon
1/4 cup grated Parmesan, Asiago, or Romano cheese
1 T dried basil
1 tsp. dried oregano
Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving
Directions
Cut zucchini into quarter slices or bite sized pieces. Steam or saute zucchini until barely tender/crisp, about 3 minutes for steaming and slightly longer for sauteeing, then drain very well. While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. Chop the red bell pepper into bite-sized pieces. Combine zucchini, olives, artichoke hearts, red pepper in Ziploc bag Pour dressing over, just enough to cover veggies, and stir gently. Marinate in refrigerator 4-8 hours. If you can turn it over once in a while to keep the vegetables covered with dressing that would be great, but it’s not essential. <Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired. At the risk of sounding like a cheese snob, let me say that this is best with freshly grated cheese. I like to grate it on the large side of the grater for the final 1/4 cup and serve the salad with the grated cheese not mixed in. However if all you have is pre-grated Parmesan, not to worry. It will still be yummy.