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.
Zucchini SaladCourse: Salads, Main, Sides
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. Serves 2 as the main course or 4-6 as a side.
2 medium zucchinis, sliced and quartered
a good bunch of chopped fresh herbs (I used mostly mint and parsley with a little bit of oregano and rosemary. Basil and dill would work nicely, too.)
2-3 prosciutto slices, cut in small pieces
1/4 cup blue cheese, crumbled (Other options such as feta or parmesan would work, too.)
1-2 tbsp. pine nuts (pistachios or pumpkin seeds would work nicely, too.)
1-2 tbsp. olive oil
1 tbsp. fresh lemon juice
pepper, to taste
- Combine all ingredients (Except for the nuts and cheese) in a bowl and mix to coat. Try and adjust seasoning if necessary (Keep in mind that prosciutto and blue cheese are salty.)
- You can serve immediately, but I recommend to refrigerate for about 30 minutes or longer. When serving, sprinkle with the blue cheese and pine nuts. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.