Serves 2 to 4
Total time: 15 minutes || Active time: 15 minutes
I love that zucchini can be cut into noodly strips and called “raw pasta.” But I also love that you can make a raw zucchini salad!
Despite what a lifetime of overcooked zucchini might have you believe, zuke actually has flavor. It’s delicate, yes, but fresh and verdant. When eaten raw, it’s delightfully crunchy, and perfect for a light lunch or alongside a sandwich or veggie burger.
I dressed it really simply, but don’t be deceived, it still has flavor to spare. There’s lots of garlic; like, enough to ward of kisses for at least several days. A touch of olive oil and some fresh tomato dress it beautifully. And basil makes everything pop like a springtime garden in your mouth.
Sometimes it’s the simple things. Enjoy!
Notes
~ If you’re looking for a more substantial salad, you can bulk it up. Add chickpeas, toasted walnuts, and avocado. Yum!
~ Don’t worry about getting the zucchini into perfect ribbons. Simply give the zuke a preliminary peel so that you don’t have too much skin (unless you like that.) Then place on a cutting board and peel into rustic ribbons, turning the zuke as you go. You might have a little nub left over, so just slice it up and add to the salad. Really, you can’t go wrong. Anyway you slice it (har har) it’s going to be great.
~ Use a non-serrated peeler if you can, or your ribbons will have ridges. Not the biggest deal, but probably worth mentioning.
~ You want to serve this as soon as possible, to retain its crunch and freshness. If you let it sit for awhile, it will become more like a slaw.
Ingredients
1 cup diced fresh tomato (from 1 average sized tomato)
10 large basil leaves, thinly sliced (plus extra small leaves, to garnish)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
3 cloves minced garlic
1 lb zucchini, peeled into ribbons (see note above)
Sea salt
Fresh black pepper
Directions
In a large mixing bowl, toss together the tomato, basil, vinegar, olive oil and garlic. Add a big pinch of salt and some fresh black pepper. Let that sit as you prep the zucchini.
When zucchini is ready, add to the bowl and using your hands, toss to coat. Taste for salt. Garnish with basil leaves and serve!
Goinng to try this tmrw
Mañana mismo la hago!!!, soy su fan!
Tengo el Veganomicón y el “Isa does it”. Dos de mis hijos, y una nieta también. también. Acabo de pedir a Amazon la pasta Gochujang, para preparar “STIR FRY CON SALSA HOISIN”, receta que me recomendó uno de mis hijo, mismo que me ha regalado los libros. Gracias!!!
Isa – this was so good. I’m guessing it was good for me but who cares? It’s everything summer should be. Shared it with my friends! Thank you!
Thank you. I was panicking about what to do with all the zucchini I’ve picked in the garden lately. One happy, fed guest later and three of them have gone. There were some leftovers but I threw them in the blender with a little left over lettuce trimmings and now have begginings of a tasty cold soup for tomorrow’s lunch.
so delicious, thank you for sharing!