Warm salad of zucchini and pepper
4 servings
20 minutes
Warm salad of zucchini and pepper is a harmony of simple yet expressive flavors of Italian cuisine. The dish's origins lie in Mediterranean tradition, where vegetables are sautéed in fragrant oil and complemented with fresh herbs. Tender zucchinis with a golden crust, sweet peppers, and spicy garlic come together in a warm ensemble that refreshes iceberg lettuce. The light acidity of lemon juice highlights the natural sweetness of the vegetables, while crunchy sesame adds subtle nutty notes. This salad is perfect as a standalone dish or an accompaniment to meat and fish. It is light yet rich, revealing the wealth of flavors in every bite. An ideal choice for those who appreciate simplicity and sophistication at the same time.
1
Wash the zucchini and slice them into rounds. Clean the pepper and cut it into strips.
- Zucchini: 2 pieces
- Sweet pepper: 1 piece
2
Fry the zucchini in olive oil until golden-brown, add pepper, salt, cover with a lid and simmer for about 10 minutes.
- Olive oil: 50 ml
- Zucchini: 2 pieces
- Sweet pepper: 1 piece
- Salt: to taste
3
Add grated garlic and finely chopped herbs (dill, parsley) to the vegetables, mix and simmer for another 5 minutes.
- Garlic: 2 cloves
- Green: 1 bunch
4
Place iceberg lettuce leaves in a salad bowl, top with stewed vegetables, drizzle with lemon juice, and sprinkle with sesame.
- Iceberg lettuce: 1 bunch
- Lemon juice: 1 tablespoon
- Roasted sesame: to taste