Zucchini and Red Pepper Salad (Greece)

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

• Ready In: 25 mins
• Serves: 4

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.