Summer time and the fresh produce is fine! I don’t grow zucchini as my son wants pumpkins and I only have room for one vine snaking across my lawn but I do love me some zucchini. I grabbed several at the farmers market to make a salad for a sorority dinner and also for when my chef relatives came for dinner.
Side note ramble – it is hard having a chef brother married to a chef, what do you make??? I think they might have liked this salad because I saw they made zucchini ribbons for Diner en Blanc.
So to get back on point this recipe is beautiful to look at, relatively easy to make and chefs will eat it! This recipe is serves 4-6 easily if not more.
- 5-6 small-medium zucchini
- 1/2 cup sundried tomatoes (packed in oil) lightly rinsed and chopped
- 1/2 cup crumbled feta
- 1/4 cup toasted pine nuts
- 1/8 cup fresh basil chopped
- 1/4 cup olive oil
- 1 large lemon-zest and juice
- 2 cloves fresh garlic, minced
- salt and pepper to taste
- Using a potato peeler, peel down the length of the zucchini to make the ribbons. Flip over zucchini when you reach the seedy core, repeat peeling until you can’t peel anymore.
- In a bowl layer the zucchini, tomatoes, feta and pine nuts. Top with basil and lemon zest.
- Mix together the dressing ingredients. Toss over salad about 1/2 hour before serving.
Enjoy! This salad is very yummy the next day as well.