Baby Zucchini Salad

This raw baby zucchini salad is marinated in olive oil and oregano, and refined with the nutty flavor of Parmesan cheese. It’s a perfect light tasting summer salad! Colorful, healthy and truly refreshing.

Baby Zucchini Salad

Recipe by Anna BembryCourse: VegetablesCuisine: ItalianDifficulty: Simple
Servings

4

servings
Prep time

15

minutes
Standing time

30

minutes

The perfect light tasting summer salad. Colorful, healthy and truly refreshing.

Ingredients

  • 6 baby zucchini, thinly sliced

  • 2 oz / 56 g Parmesan cheese, shaved

  • pinch of dried oregano

  • 3 tablespoons olive oil

  • 2 tomatoes, peeled and sliced

  • salt and freshly ground pepper

Method

  • Put the zucchini in a salad bowl, add the Parmesan, oregano, and olive oil, and season with salt and pepper. Mix well and set aside in a cool place for at least 30 minutes to let the flavors mingle. Add the tomatoes just before serving.

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