Zucchini Salad
When your garden is overrun with zucchini, this salad is ideal. It makes a light side dish for barbequed meats and colorful addition to a summer buffet.
Zucchini Salad
Serves 4
2 medium zucchini, ideally homegrown and ultra-fresh
3 tablespoons fresh mint, minced
1 tablespoon Italian parsley, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon honey
salt and pepper to taste
4 ounces buffalo mozzarella, thinly sliced
1 tablespoon Parmesan, freshly grated
Directions
Use a mandoline or vegetable peeler to slice the zucchini lengthwise into strips. Place in a bowl.
In a small jar, combine mint, parsley, oil, lemon juice, honey, salt, and pepper. Shake well, then pour over zucchini and toss. Arrange zucchini on either a serving platter or four salad plates. Tuck in the slices of buffalo mozzarella, then sprinkle with Parmesan.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
