Zucchini and Red Pepper Salad (Greece)
photo by Leggy Peggy
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 680.38 g zucchini, very small
- 1 red bell pepper
- 88.74 ml olive oil
- 1 lemon, juice and zest of
- 14.79 ml fresh basil, chopped
- 0.25 ml salt
- 0.25 ml pepper
- 0.25 ml sugar
directions
- Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
- Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
- 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.
- Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
- Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.
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Reviews
-
Great salad: great blend of flavours. I followed the recipe pretty exactly - for me. The only major change was using roasted pepper rather than fresh. Loved the lemon juice and basil in this. A super recipe that I'll certainly make again, so thank you Sydney Mike for sharing it. For me, this will be great for take-to-work lunches. Made for the Vegan Swap.
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