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Delicious fresh salad that is a great way to use zucchini when you have too many.
“OK, what the heck do I do with all this zucchini?” When I say this it is the middle of summer. We belong to a local food co-op where we get a weekly organic veggie and fruit basket. While it’s super delicious, around this time of year the zucchini start piling up in the refrigerator and I need to figure out how to use it all up.
Well, one on my solutions to the over population of zucchini is this salad. We make this for a great starter for dinner, or just have it when we want a nice light lunch.
Couple of things to note with the salad. As with all salads in my opinion, chop the vegetables thin. I like the texture they make and not big chunks. When cutting the zucchini slice it at an angle so you can get bigger slices rather than just little round slices.
Adding the balsamic vinegar and olive oil adds a lot of flavour to the salad. Though it’s best to add the oil and vinegar only when you are ready to serve, otherwise the salad will become soggy. And nobody, and I mean nobody likes a soggy salad.
I love manchego cheese so this is my favorite for this salad, but you can substitute parmesan or another aged cheese. Just like the oil and vinegar, only put the cheese on right before serving or you will enter the bad of soggy salad.
So hopefully you have yet one more way to decrease your growing stockpile of zucchini. Oh by the way I had to upload this video three times as I learned how to spell “zucchini” and “balsamic”. At least I just used oil and vinegar and didn’t make a vinaigrette, because I would have spelled that wrong too.
Below is the recipe and instructions plus a video of the recipe to follow along. If you try this recipe, let me know how it turned out. Thanks, Delicious Eric.
[tasty-recipe id=”2572″]
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