Is it summer yet? It sure feels like it.
Not the hot sticky New England brand, but the warm sunny breezy brand. A breeze so lovely that a few open windows and a ceiling fan does the trick. A day so lovely that one might be inspired to buy some mint and thyme plants with hopes of not killing another fooderific herb garden. The herbs are growing outside on my balcony, and as they’re only 2 days old, they seem to be holding up quite well.
An impromptu dinner invitation and a quick scramble for what’s on hand, and my first zucchini salad of the season emerges.
Welcome back, summer, and a great weekend to all!
Marinated mint zucchini salad
Another quick and easy salad, this one requires 5 ingredients (plus salt and pepper), 2 implements (zester and mandoline – check out the links to see the ones I use), and a bowl. Quantities are approximate, so taste and season as you go along. This salad serves 4-6.
Using a mandoline, slice 3 zucchini very thin. Also slice 1/2 red onion on the mandoline. If you don’t have a mandoline – no problem. Just slice the vegetables as thin as you can. Toss the vegetables. Zest two lemons over the salad and then pour the juice in as well. Drizzle a few tablespoons of olive oil and sprinke with salt and pepper. Pick some fresh mint from your still growing herb garden and slice or rip it into small pieces. Toss everything together and taste for seasoning. Bask in your kitchen with the oven off and a gentle breeze from the window.
If you’re looking for other ways to take advantage of the summer’s zucchini windfall, check out these recipes from years past:
If you want to cook: zucchini bread or roasted zucchinior zucchini tart with raclette (or plain swiss cheese)