This year Randy and I have a real garden, and I am so excited about getting to eat fresh produce all summer long. That’s to my dad’s help tearing up half of the concrete in our back yard, we have about 200 square feet of space that we’ve planted with beans, peppers, tomatoes, broccoli, strawberries, and of course zucchini.
I’ve been trying to harvest whatever is ready on Sunday afternoons, and then plan my meals for the week around that. This weekend I made the best zucchini salad! Thin slices of raw zucchini, feta cheese, fresh herbs, and prosciutto to put it over the top. I was so excited eating this for lunch today that I decided I had to share it with you.
Fresh Zucchini Salad
- 2 c thinly sliced zucchini (or crookneck squash)
- 1 Tb olive oil (lemon infused if you can get it)
- Juice from half a lemon
- salt and pepper to taste
- 1/4 c sliced basil (mint or tarragon would also be good)
- 2 Tb crumbled feta cheese
- 1 slice prosciutto torn into bite sized pieces
Cut zucchini into super thin slices, using a mandolin slicer if you have one. First time around mine were still a little too thick. Layer zucchini in a shallow dish. Drizzle olive oil, lemon juice, salt and pepper over the zucchini and let marinate at least an hour, overnight works great. Top with crumbled feta cheese, basil, and strips of prosciutto.
I hope you like this as much as I do! I’m looking forward to eating it with fresh zucchini all summer long.