A while ago I stumbled upon Proud Italian Cook whilst viewing Pinterest. I like Marie’s style and this dish of hers (posted on Pinterest) jumped off the page. I knew I had to make it. The ingredients are healthy, delicious, and the amounts, well, that all depends on what tickles your fancy! This salad is good to serve right away or let it sit for a bit to allow the flavors to develop.
adapted from Proud Italian Cook
zucchini (mix of green and yellow)
extra-virgin olive oil
sea salt and freshly ground black pepper
clove of garlic, minced
fresh basil leaves, torn
feta cheese or Parmesan
toasted pine nuts
cherry tomatoes, quartered
rocket/arugula or favorite lettuce
white balsamic vinegar
Wash and dry zucchini and trim the ends. Using a vegetable peeler, peel off strips. As you peel off strips, rotate the zucchini so that the ribbons aren’t too wide. Spray or brush zucchini strips with olive oil, season with salt and pepper and cook either on a stove top grill or sauté in a pan. Cook for a few minutes. Cool completely before placing on a platter. Arrange rocket on the platter. Gently place zucchini ribbons on top followed by tomatoes, crumbled feta cheese, and pine nuts. For a simple dressing, use olive oil and white balsamic vinegar. Season with salt and freshly ground black pepper.
The Culinary Chase’s Note: Simply delicious!