You can find an earlier version of this recipe here from back when I first started this blog. I thought about just updating that post but didn’t want to wipe out the memory of our early garden completely. This year we’re in a new house and our garden isn’t quite ready to give us tasty zucchini. However this no cook meal was just right to celebrate the first day of summer.
Marinated Zucchini Salad
- 1 zucchini, sliced thinly
- Olive oil
- Lemon juice
- Fresh, crumbly cheese of your choice
- Fresh herbs
- Optional prosciutto or pine nuts
Layer thin slices of zucchini with salt, pepper, olive oil, and lemon juice. It’s key to let the salad sit for about an hour before eating to let the lemon juice tenderize the zucchini so that it doesn’t taste raw.
Experiment with your favorite crumbly cheese and fresh herbs. Today’s version featured fresh cotija cheese and basil. I’ve made this before with feta, ricotta salata, and goat cheese. If you want to make a heartier salad, proscuitto and toasted pine nuts are a great addition. I’d love to hear about your favorites.
Remember my Shredded Carrot and Fennel Salad earlier this week? I used the left overs to make a version of Heidi Swanson’s Kale Market Salad for a weeks worth of hearty lunches. Right after reading her post, I found a bunch of kale in our breakroom at work, and realized I had the rest of the ingredients at home to make this come together. Have I mentioned that we almost have a “work CSA” with all of the people who bring in extra produce? It’s quite amazing.
For this salad, I really like the creamy avocado in the dressing and the nutty farro makes this seem like so much more than just another veggie salad.
Farro, Kale and Fennel Salad:
- Green Garlic Dressing:
- 2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
- 1/4 teaspoon fine grain sea salt, plus more to taste
- 2 tablespoons fresh lemon juice
- 1/3 cup / 80 ml extra virgin olive oil
- 2 tablespoons ripe avocado
- 1 teaspoon honey, or to taste
- fresh pepper to taste
Chop green garlic, and combine all of the ingredients in a food processor.
- Salad Components:
- 1/2 bunch kale, destemmed, torn into pieces
- 1 cup cooked farro or wheat berries (semi-pearled or whole)
- 4-5 farmers’ market carrots, very thinly sliced
- 1 small bulb of fennel, transparently sliced
- ~1/4 feta cheese, crumbled
- a big handful of almond slices, toasted
- a big handful of roasted sunflower seeds
In a large bowl combine the kale and dressing, and massage it a bit with your hands to tenderize the kale. Add the remaining ingredients and toss well to dress everything. Drizzle with additional lemon juice if desired. Enjoy!
Another way to showcase the produce of my veggie patch:
After harvesting a giant fennel bulb I remembered an easy salad I was introduced to in a heart-healthy cooking class. Thin slices of fennel, carrot and cucumber. Well I my cucumber is not cooperating yet, but my carrots certainly are! Here’s what I ended up with for a refreshing salad to accompany my grilled salmon:
Shredded Carrot and Fennel Salad
- 1 fennel bulb, thinly sliced
- 6 carrots, thinly sliced or grated
- juice from 1/2 a lemon
- 2 Tb olive oil
- salt & pepper to taste
Cut the veggies as thin as you can get them, and toss them with the olive oil, lemon juice, salt and pepper. If you’ve never worked with fennel before cut off the fronds (stems) and set aside; slice up the bulb. You can use a few of the feathery fronds chopped up to garnish your salad. Cucumbers or radishes would be a great addition to this salad as well. Enjoy!
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.
Filed under Salad, Vegetable