Easy 40 minutes

Zucchini Salad with Spicy Dressing

Products used for this recipe



8 large zucchini

3/4 teaspoon salt

2 tablespoons of fresh lemon juice



1/2 teaspoon red pepper flakes

2 cloves of garlic

1 teaspoon black peppercorns

3 Delicius anchovy fillets

2 tablespoons of freshly squeezed lemon juice

1/3 cup Colavita extra-virgin olive oil

2 cups of pitted black olives, chopped

2 tablespoons of finely-chopped parsley

2 tablespoons Regina Molisana capers, chopped

1/3 cup diced red bell pepper

2 tomatoes, diced

4 Regina Molisana sundried tomatoes, chopped



Cut the zucchini into long, thin julienne strips. Place them in a large bowl with the lemon juice and salt. Stir well and let sit for 15 minutes. Drain in a colander afterwards for at least 15 minutes.



Add the pepper flakes, peppercorns, garlic and anchovies in a mortar. Grind with a pestle until they make a paste. Add in the lemon juice and olive oil and mix well. Add the remaining ingredients in a medium bowl. Pour in the sauce from the mortar and add in the zucchini. Toss gently to coat the zucchini with dressing.

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