Tuesday, July 17, 2012

Zucchini Salad with Basil & Mint

Green, green, green! This zucchini salad makes a quick and easy summer salad. I came across the original recipe in Beatrice Peltre's beautiful cookbook, La Tartine Gourmande. What I love about this dish is that you don't even have to cook the zucchini, simply shred it on a mandoline and it's ready in minutes. The mint and basil give it a refreshing bite and the white balsamic (or white wine vinegar) give it a nice sharp zing. 

This salad is light and refreshing, a nice choice on those unbearably hot and humid summer days when just the thought of turning on the oven makes you sweat. It goes well with any meal of the day: omelettes, sandwiches, and as your veg at dinner. This salad lasts for a number of days in the fridge. I actually think it tastes better the following day, after the zucchini has absorbed some of the dressing. 


Adapted from Beatrice Peltre, La Tartine Gourmande


For the vinaigrette:
1 large clove garlic, minced
Sea salt & freshly ground pepper 
3 tbsp. white balsamic or white wine vinegar
1/3 cup extra virgin olive oil 

For the salad:
3 zucchini (about 1½ lbs.), julienned on a mandoline (see notes below)
½ cup julienned basil leaves
¼ cup julienned mint leaves

In a small bowl, add the garlic, salt, pepper, and vinegar. Pour in the olive oil and whisk to blend. 

Place the zucchini in a medium sized bowl, pour on the dressing and toss. Add the herbs just before serving and toss once more. Keeps well refrigerated for up to 3 to 4 days.

Yield: 6 servings

  • If you don't own a mandoline you can julienne the zucchini by hand (which will take a little more time) or shred the zucchini on a box grater.
  • Since the basil browns shortly after cutting, add it at the last minute just before serving.

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