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Zucchini Salad

Zucchini Salad
Recipe Date:
June 26, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 1 Zucchini, Shredded or Sliced
  • 1 Tomato, Diced
  • 1 tbsp Basil, Chopped
  • 2 tbsps Pine Nuts

Our Summer garden is producing beautiful zucchini and tomatoes now so, I came up with this simple salad to feature these ingredients.  The addition of basil and pine nuts gives it a mediterranean twist that will make even the simplest meal feel romantic.  Serve this with Bokisch Vineyards award winning Verdejo for a perfect pairing.

1. Shred or slice the zucchini, salt and set aside to let it drain while you prepare the rest of the ingredients.

2. Make a simple vinaigrette dressing of 1 tbsp lemon juice or vinegar, 3 tbsp extra virgin olive oil, 1 tsp mustard (optional) and salt and pepper.

3. Combine tomatoes, basil, pine nuts and some dressing in a bowl.  If using shredded zucchini, add it and adjust seasoning to taste.  If using sliced zucchini arrange them on the serving plate then place the tomato mixture over them.  Drizzle a little more dressing once plated.  Serve immediately or the zucchini will continue to let off water making the salad a soup!

The rectangular plate pictured was purchased in La Galera, a town near our hometown in Spain.

The bowl pictured was made by Markus's mom, Pili, in the 1960's.