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    You are in: Home / Greek / Zucchini and Red Pepper Salad (Greece) Recipe
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    Zucchini and Red Pepper Salad (Greece)

    Zucchini and Red Pepper Salad (Greece). Photo by Leggy Peggy

    1/5 Photos of Zucchini and Red Pepper Salad (Greece)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Sydney Mike's Note:

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

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    Units: US | Metric


    1. 1
      Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
    2. 2
      Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
    3. 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. 4
      Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
    5. 5
      Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

    Ratings & Reviews:

    • on October 11, 2010


      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.

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    • on July 02, 2010


      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.

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    • on June 26, 2009


      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.

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    Read All Reviews (12)


    Nutritional Facts for Zucchini and Red Pepper Salad (Greece)

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.6
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 57.6 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 3.7 g
    Sugars 4.2 g
    Protein 2.7 g

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