Zucchini and Red Pepper Salad (Greece)

READY IN: 25mins
Recipe by Sydney Mike

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

Top Review by 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.

Ingredients Nutrition


  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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