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.