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.
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