Zucchini and Red Pepper Salad (Greece) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An interesting salad recipe taken from the 1995 cookbook Greek Cooking. Ingredients:
1 1/2 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.
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