Zucchini and Red Pepper Salad (Greece)

Sydney Mike's Note:

An interesting salad recipe taken from the 1995 cookbook Greek Cooking.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 ½ lbs zucchini , very small
• 1 red bell pepper
• 6 tablespoons olive oil
• 1 lemon , juice and zest of
• 1 tablespoon fresh basil , chopped
• 1 pinch salt
• 1 pinch pepper
• 1 pinch sugar

Directions:

1. Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
2. Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
3. Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
4. Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
5. Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

Reviews

[J-Lynn]

Not a favorite for us. I reduced both the lemon and the olive oil, and there was still plenty of juice. And it was just a bit too tangy for us.

[Leggy Peggy]

Love this delicious salad. I made it with a pound of zucchini, 4 tablespoons of oil and a little extra salt. My zester doesn't do long strips, but that didn't make any difference to the amazing flavour. Thanks for posting.

[Debbwl]

Bright color and taste. On this dish please be careful not to over cook the vegetables as you will lose that wonderful bright fresh taste. I cut the oil in half and did not use the pinch of sugar. Was a nice vegetable side that will go well with just about any thing. Thanks for the post.