Zucchini and Peppadew Pepper Salad
Cuisine: American
Author: Rachel Hanawalt
Prep time: 40 mins
Total time: 40 mins
Think beyond the "zoodle" with this fresh summer salad that's bursting with bright, zesty flavors!
  • 3 medium-sized zucchinis (about 1 lb)
  • ½ tsp salt
  • 1-3 peppadew peppers,* finely chopped
  • 3 Tbsp fresh squeezed lemon juice
  • 2 Tbsp olive oil
  • ½ C fresh basil, cut into ribbons and loosely packed
  • 4 Tbsp freshly grated parmesan cheese
  • salt and pepper to taste
  1. Cut the zucchini into thin noodles. This can be done by slicing lengthwise with a vegetable peeler. If you have a spiralizer you can cut the zucchini into dramatic ribbons as shown in my blog post. If using the spiralizer, snip the log spirals into 3 inch segments.
  2. Sprinkle ½ tsp of salt over the zucchini and toss to coat. Allow the zucchini to sit for 30 minutes and then drain off any excess liquid.
  3. While you're pulling the water off of your zucchini prep your other ingredients. First, cut the peppeadew peppers into small pieces and place them in a small bowl. In the same bowl gently whisk in the olive oil and lemon juice and then set aside. Cut the basil into ribbons by rolling up a stack of leaves and then slicing. Much like a cake roll, except with basil.
  4. Once the zucchini is drained, pour the dressing over the top of it and toss to combine. Sprinkle with fresh basil as well as fresh cracked pepper to taste. Garnish with freshly grated parmesan cheese.
*Peppadew Peppers (the proprietary name) also known as the piquanté peppers, are sweet and mildly spicy peppers that have been pickled. They can be found in the jarred section at the grocery store and they are also available on some olive bars.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/zucchini-and-peppadew-pepper-salad