For once, we enjoyed our little garden in the city, that we put back together during springtime. We moved the table on the grass and had lunch in the middle of the garden, under our trees. It’s only the beginning, and the garden still looks a bit rough and lacks pretty flowers. Still, we have tomatoes growing furiously and they bring a little green to our flowerbeds. We’re looking forward to our first harvest. However, the lunch was perfect and we felt truly lucky to have a green corner in the city.
Also, I wanted to start a small serie of articles about my favorite summer salads : fresh and easy salads that I cook all summer long and are ideal to eat on the beach, on the grass or under the fig tree.
Here is the first iteration, which is as good as it looks : zucchini ribbons, marinated in good olive oil and lemon juice, creamy mozzarella, black olives that taste like Italy and fresh herbs from the garden (or the corner shop !). Of course, the key is to have good quality ingredients, they are the heart of this recipe.
During the summer months, I’m a fan of those marinated zucchinis, yellow or green, they’re easy to make with a mandolin or just a vegetable peeler.
This salad is really versatile, you can add a cereal to make it more consistant (bulgur or couscous), or other vegetables to make it more diverse (slices of fennel or tomatoes), change the herbs to your liking (basil, mint, rosemary, cilantro).
Marinated zucchini salad with black olives and mozzarella
For 4 people
4 small yellow or green zucchinis
250g of mozzarella di buffalla
2 tbsp of olive oil
Juice of 1 lemon
16 kalamata olives, pitted and chopped
Basil and origano leaves to your liking (or other herbs), finely chopped
Salt and pepper
1. Cut the zucchinis in ribbons with a mandolin or a vegetable peeler. Put them in a bowl and add the lemon juice, olive oil , salt and pepper. Stir well. Refrigerate for at least 30 minutes.
2. Cut the mozzarella in small pieces and add them to the salad along with the chopped olives and herbs.
3. Stir well and serve !
PS : This recipe also published on Food526