Fresh, Crisp Zucchini and Red Bell Pepper Salad

In the midst of a glut of spring greens, we can sometimes long for a taste of something different.

Fresh from the garden and tossed with an old-fashioned celery seed dressing, this salad stays cool and crisp in the refrigerator for up to 3 days.

It’s bright and sparkly in both flavor and color, and it’s pleasing for adults and children alike.

Serve this along with the first grilled chicken breast or burger of the season.







Zucchini, Yellow Squash, and Red Bell Pepper Salad

Adapted from Heartland: The Cookbook.
Serves 8

2 medium zucchini, trimmed and chopped
2 medium yellow summer squash, trimmed and chopped
2 medium red bell peppers, cored, seeded, and chopped

Celery Seed Dressing:
3/4 cup vegetable oil
1/3 cup cider vinegar
2 tablespoons sugar
1 teaspoon celery seeds
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon dry mustard
2 cloves garlic, minced
8 ounces feta, crumbled or goat cheese


  • Combine the vegetables in a large bowl.
  • In a jar, combine the vegetable oil, cider vinegar, sugar, celery seeds, dry mustard, salt, white pepper, and garlic.
  • Secure the lid and shake to blend. Pour over the vegetables and toss to coat.
  • Cover and refrigerate until ready to serve, topped with an optional sprinkling of cheese.
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Judith Fertig

About Judith Fertig

Fresh ideas? Great flavors? Then food writer Judith Fertig is your gal. She's the author of over 20 cookbooks on everything from baking to bbq, regional cuisine to rootin' tootin' desserts. Her work has appeared in Bon Appetit, Cooking Light, Vegetarian Times, Better Homes & Gardens, The London Sunday Times, Saveur, and the Costco Connection. Check out for bbq tips and recipes. Wander over to for more fresh ideas.