This recipe is similar to one published recently, and they both contain good, fresh vegetables.

I saw a similar recipe in a column a couple of years ago, but I made several changes so that it’s almost a whole new thing. It is somewhat like making potato salad; there are many ways to assemble it, and anyone/no one can claim the recipe.

And what a good one it is! It calls you to use it in late summer/early fall when vegetables from your garden or the local farmers market are beginning to wane (although our grocery stores will have these all year).

This salad will go with almost any menu you have — whether it is for your own Sunday Dinner, a church supper, club picnic, etc. It is nourishing with its fresh three-vegetable ingredients, and they are easily put together.

It is also a pretty salad, with its red, white, yellow and green — especially when served in a glass bowl.

Even if you are a cook who changes a recipe (as many of us are), you probably can’t hurt this one, because increasing or decreasing the amount of zucchinis, peppers and tomatoes for the number of servings you need won’t affect it much. A few sliced onions could also be used. Any leftover salad will keep in a covered bowl in the fridge for a few days.

If you want a salad recipe that can be made ahead, is easy to prepare, pretty to serve, and good to eat, then make this one this weekend for … Sunday Dinner.

Zucchini, Pepper and Tomato Salad

2 medium zucchinis
2 medium red (or yellow) peppers
6 or 7 tomatoes
¹/3 cup olive oil
1 tablespoon sugar
¹/3 cup vinegar
Fresh herbs (1 teaspoon each of tarragon, parsley, basil)
Pinch of salt

Prepare the vegetables by cutting the zucchinis in half lengthwise, then cut the slices crosswise. Remove seeds and stems from peppers and cut into half-inch pieces or slices. Remove stems from tomatoes and cut into inch-size chunks or smaller.

Put into serving bowl, cover with plastic wrap, and refrigerate until ready to use.

To make the dressing: Combine in a small jar the olive oil, sugar, vinegar, salt, tarragon, parsley and basil. Cover jar and shake thoroughly to mix the dressing.

To serve, pour dressing on the vegetables and toss. Serves 8-10.

Have a recipe? sundaydinner@baptistcourier.com