The zucchini salad is a versatile recipe because it can be served as a side dish, a sandwich filling, or you can use zucchini salad to dress a cold vegetarian summer main course. It’s a dish that’s as simple to make as it is tasty, gluten and lactose-free. Here’s my basic version to eat cold, which can be enriched, depending on the context and personal taste, with various spices, tuna, salmon, cheese, and so on.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.4 lbs zucchini
- 1 clove garlic
- 5 leaves fresh basil or thyme
- to taste fine salt
- to taste extra virgin olive oil
- 1 tbsp lemon juice or apple cider vinegar
Steps
Heat some water in a pot.
Meanwhile, wash the zucchini under running water, remove the inedible parts, and cut them into cubes.
As soon as the water boils, salt it, wait for it to return to a boil, and add the zucchini cubes. Cover and wait for exactly three minutes (for very fresh zucchini, two minutes of cooking is sufficient).
After three minutes, turn off the heat and drain immediately. Transfer them to a bowl and wait half an hour before seasoning.
After half an hour, when they have cooled sufficiently, season them with finely chopped garlic, washed and torn basil leaves, oil, and a pinch of fine salt if necessary.
The zucchini salad is ready to serve.
The zucchini salad can be kept in the fridge for a couple of days.
