Zucchini, Tomato, Bell Pepper & Onion Salad for Winter
Very simple, very easy, very fast - no sterilization! This winter salad is great because all the vegetables simmer together in one pot without pre-frying. You just chop and mix. This method doesn’t require sterilizing jars and saves time.
Updated : 21 January, 2026
Easy
About 45 min.
Ingredients
1 kilograms
Young courgettes
4
Bell pepper
0.8 kilograms
Tomato
200 grams
Carrot
2
Onions
5
Garlic
100 grams
Sugar
1 tablespoon
Salt
1 tablespoon
Vinegar 5%
0.5 cup
Vegetable oil
2
Laurel leaf
6
Peppercorns
2
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a zucchini, tomato, and pepper salad for winter? Prepare the ingredients from the list. In harvest season, this salad can be very budget-friendly, especially if the vegetables are from your own garden. It’s best to use young zucchini with tender skin and an undeveloped seed core. If yours are older, peel them and remove the seeds. Wash the zucchini and cut into small cubes.
Step 2
Wash the carrots, peel them, and grate on a medium grater. Adding carrot is optional, but it gives the salad a pleasant mild sweetness.
Step 3
Peel the onion and dice it with a knife.
Step 4
Wash the bell peppers, cut out the stem and seed core. Slice the pepper flesh into strips or dice it - whichever you prefer.
Step 5
Wash the tomatoes, remove the stem attachment point, and dice the flesh into small cubes. If the tomato skin seems too thick, you can peel it by pouring boiling water over the tomatoes and then placing them into cold water.
Step 6
Peel the garlic cloves and finely chop them with a knife.
Step 7
Put the carrots, onion, zucchini, and bell pepper into a thick-bottomed pot or saucepan. Place it over heat. Pour in a couple of tablespoons of water, stir, and simmer over medium heat for 20 minutes.
Step 8
Then add the tomatoes and garlic to the pot. Add sugar and salt, stir, and simmer for 10 more minutes, stirring occasionally with a spatula so the vegetables don’t stick to the bottom.
Step 9
Pour vegetable oil into the pot. Add a bay leaf, peppercorns, and allspice. Stir and simmer the vegetables in the oil for about 10 minutes. Pour in the vinegar and stir. Keep the vegetables on the heat for a couple more minutes, then turn off the heat.
Step 10
Prepare sterilized jars in advance. It’s better to use small jars so that once opened, the salad can be eaten right away and won’t sit long in an open jar. Wash the jars with a baking-soda solution and sterilize them using any convenient, proven method: over a water bath, in the microwave, or in the oven. Wash the lids and boil them. Then dry them.
Step 11
Spoon the salad into the sterile jars, seal with sterile lids, and let cool under a blanket at room temperature. Store for winter in a cool pantry. Enjoy!
Author note
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