The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Monday, June 9, 2008

Zucchini Ribbon Salad

So much of my summer cooking is driven by several factors including, what I can get at the farmers market fresh, what's growing in my backyard and exactly how HOT it may or may not be outside. This is a great dish to make when you've already fired up the grill for dinner. By grilling your zucchini first, you can cook your other dishes while the zucchini rest. I made this for 2 people, but you could easily double or triple this recipe for a larger crowd.

If there ever was a reason to own a mandoline, this would be one. I've actually wanted one since I registered at Williams Sonoma for our wedding, almost three years ago. I never got it, but after making this salad, I think it might be worth it. Instead of a mandoline, I used a really sharp vegetable peeler, and while it worked and made beautiful zucchini ribbons, they weren't as uniformed as I wanted them.


4 zucchini, washed and ends trimmed
1 red bell pepper, cleaned and sliced thin
1/2 c good quality extra virgin olive oil
1-2 lemons juiced (about 1/4 c lemon juice)
3 cloves garlic, minced
1/2 tsp red chili flakes
1 tsp each, sea salt and freshly ground black pepper
1/4 c fresh basil chopped
1/4 c fresh mint chopped
2 tbsp fresh ground Parmesan

Using a mandoline or a vegetable peeler, thinly slice the zucchini lengthwise. Toss the zucchini and bell pepper with 1/4 of the olive oil, salt and pepper, to taste. Quickly grill the zucchini ribbons and bell pepper on 1 side, until lightly marked and wilted, about 1 minute. Flip zucchini ribbons and pepper slices over and grill another minute. Move vegetables to a plate and let cool slightly.


In another bowl, whisk the remaining 1/4 c olive oil, lemon juice, basil, mint, garlic and red pepper flakes and Parmesan together. Add cooled vegetables to mixture, toss to coat and serve.

5 comments:

Peter M said...

I love zuke salads....aren't they a show stopper?

Zen Chef said...

Watch those fingers on the mandoline.. Keep the salad vegetarian! hehe.
Love the flavors you've got going in the zuke salad. So fresh and tasty. Nicey nicey! :-)

Kevin said...

Nice looking salad! What a great way to se the in season zucchini.

Cara said...

this sounds amazing -I really want to try it!

ChaCha said...

I make this too, not on the grill though, but sauteed in garlic oil. I usually use fresh basil & chives at the end & last night fresh tomatoes. I like the idea of the grill too, but mine is even quicker for thosenights I want to be done start to finish in a few minutes