Zucchini and Cherry Tomatoes With Red Pepper Dressing

Zucchini and Cherry Tomatoes With Red Pepper Dressing

Zucchini’s inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
  2. Step 2

    Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
  3. Step 3

    Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.