This Zucchini Salad with lots of fresh herbs, prosciutto, blue cheese, and pine nuts is a delicious and refreshing side dish or even light meal perfect for this time of the year. It’s super customizable, too.
Hello, everyone! I hope you’re doing great.
We are gradually moving to the fresher part of the summer. Yay to this – no more complaints from me about these unbearable heat waves (You cannot fully trust these weather guys, though. So let’s say I am not expecting any further complaints as per today Lol.) It doesn’t mean I am starting to share exclusively all the comfort food. Nope, not yet. However, please do check my new recipe for this Zucchini Potato Stew; it’s light yet quite comforting. That being said, you can expect some summer recipes from me for a while (And by “while” I mean until the end of the astronomical summer.)
I am happy to share this Zucchini Salad recipe with you. We’ve got lots of zucchinis in our backyard this year! That’s surprising because Andrew isn’t a huge zucchini fan yet he’s the one responsible for the garden. No problem at all – more of delicious zucchinis for myself! While I often prefer to cook down zucchinis first just to remove the excess of water and thus bring more flavour to them, this time I opted for raw veggies. After all, this is a refreshing summer salad!
Easy and delicious, you will need a bunch of fresh herbs such as mint and oregano, along with olive oil and lemon juice. Prosciutto is optional, but it adds a little bit of something extra. It’s super customizable, too. Use whatever herbs you’ve got (But I highly recommend mint). Don’t like (have) pine nuts? Pistachios or pumpkin seeds appear to be an excellent choice. Don’t like pungent cheeses? Grab some feta or parmesan instead!
Either way, I can guarantee you will enjoy this crunchy Zucchini Salad. You can serve it as a side dish, but I enjoyed it as a light lunch, with some bread. If you have any leftovers (But I doubt that), it will be only better the next day.
Cheers for now and please be ready for another delightful zucchini recipe next week.