Simple, fast yet super flavorful, this delicious Georgian Salad With Baby Sweet Peppers And Zucchini will make a great potluck recipe or a side dish to your main meal. Can be made on a grill or in a skillet.
Georgian Salad With Baby Sweet Peppers And Zucchini
Today is the second day of Spring, but it doesn’t feel like it. Despite that it’s getting closer to Easter, East Coast is covered in snow. My kids don’t seem to care much about the outside cold and are eager to go on a playground in any temperature.
In spite of the not spring-like weather, I’ve been in a quite good mood lately. We’re slowly getting accustomed to living in Connecticut and try to devote our weekends to the exploration of the surroundings. One of the things me and my husband are particularly enjoying is the historic aspect of New England area. Almost every single building that we see on a daily basis is screaming history. Victorian and Colonial houses are sprinkled throughout the state and I love noticing little details in the beautiful older houses and ponder about their history.
As the weather gets warmer, I anticipate ever more tours across New England and I honestly can’t wait. Travelling is my favorite thing of all times and despite having two young kids who don’t love long car rides, we just can’t pass the opportunity to see and explore something new.
My parents have already flew back to Ukraine and I still have several of my mom’s recipes to share with you. One of them is a delicious Georgian Salad With Baby Sweet Peppers And Zucchini. My mom first made it about a month ago and I loved it so much. I asked her to make the salad again so that I can snap pictures and post the recipe on my blog.
One thing that surprisingly worked well for me in this salad is the parsley and cilantro dressing. Let me tell you my friend, out of all herbs that I love to cook with, cilantro is my least favorite. The only recipe that I enjoy having it in is guacamole, which is something that mom makes the best too.
After I tried this simple Georgian Salad, I started to think that I might not have explored cilantro in all its beauty. There are so many recipes that are begging for the addition of it.
I’ve been a fan of Georgian meals for a very long time. Georgian cuisine is very popular in Ukraine and there are an abundance of Georgian restaurants across the country. Typical Georgian food is flavorful, rich, comforting and very unique. Have you had a chance yet to try my Khachapuri (Georgian Flatbread)? It’s a traditional Georgian cheese pie filled with a mixture of cheese and egg. So good and makes a perfect side dish or a vegetarian main dish.
What I love about my Georgian Salad With Baby Sweet Peppers And Zucchini is that it can be grilled or prepared in a pan. It also tastes great cold as well as warm. The preparation time is fast and you can make the salad as an accompaniment for your main meal or take it with you on a picnic or potluck.
Another great thing about this recipe is a signature parsley and cilantro dressing. Apart from this salad, you can use the dressing for marinating meat. Baste pork chops or chicken thighs in the marinade, throw them on a grill and you’ll have a wonderful and flavorful Georgian-inspired dish worth making again.
As Easter is right around the corner, this easy salad can make a great addition to your festive table too.
So how to make Georgian Salad With Baby Sweet Peppers And Zucchini?
- 1 pack (about 1 pound) baby bell peppers
- 2 zucchini, sliced diagonally to ¼ inch slices
- 3 cloves garlic, finely minced
- ½ bunch fresh parsley, finely chopped
- ½ bunch fresh cilantro, finely chopped
- 2 tablespoons balsamic vinegar
- 7 tablespoons grapeseed or olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat 3 tablespoons of oil in a large pan and on a medium heat.
- Add baby bell peppers and cook stirring frequently until slightly softened and browned on the sides, about 7-10 minutes. With a slotted spoon transfer the peppers into a medium bowl.
- To the same pan, add zucchini and cook for about 5 minutes until softened. Don't overcrowd the pan. You might need to cook in batches.
- Transfer cooked zucchini to the bowl with baby bell peppers.
- Add garlic, parsley, cilantro, vinegar, remaining 4 tablespoons of oil, pepper and salt to a small mixing bowl and whisk until all ingredients are incorporated.
- Drizzle cooked vegetables with a parsley and cilantro dressing and serve.
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Also, If you make this recipe, make sure to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
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