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.