I love all things simple. In particular, I love this very simple but delicious salad. When I found some teeny baby zucchini at the Farmer’s Market, I knew what I would make with them.
Source : inspired by Vogue Entertaining and Travel
Prep time: 10 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it
50 ml extra virgin olive oil
juice 1/2 large lemon
1 clove garlic
handful of parsley or parsley and mint
3 small balls bocconcini (1 large ball)
Slice the zucchini thinly lengthwise using a mandoline if you have one. Finely chop the garlic.
Mix the garlic, lemon juice and oil, and pour over the zucchini slices. Allow to marinate for 2 hours. If you want to marinate for longer, place in the fridge.
When serving, slice the bocconcini and arrange over the zucchini, and sprinkle with finely chopped herbs. Enjoy!
You could also add rocket (arugula) to this salad.
The Zucchini / Courgettes / Gourgettes Series
- Zucchini Curry to Die For
- Cool as a Cucumber – Cucumber/Zucchini Curry
- ISKON Easy Mung Dal
- Simple approaches