5 Ingredients or Fewer

Marinated mint zucchini salad

June 29, 2012
Author Notes

When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion. —zahavah

  • Serves 4-6
  • 3 zucchini
  • 1/2 red onion
  • 2 lemons for zest and juice
  • 2-3 tablespoons olive oil
  • 1 handful fresh mint
  • salt and pepper
In This Recipe
  1. Using a mandoline, slice zucchini and red onion.. If you don’t have a mandoline – no problem. Just slice the vegetables as thin as you can. Gently toss the vegetables together.
  2. Right before serving, zest lemons over the salad and then pour in the strained juice in as well.
  3. Drizzle the olive oil and sprinke with salt and pepper.
  4. Rinse and dry the mint leaves. Rip them into small pieces or chifonnade them into thin strips. (Chifonnade comes from french verb chiffoner = to crinkle and noun chiffon = rag.) The easiest way to cut the mint is to line the leaves up in a pile, roll them up into a tight tube, and slice perpendicularly with a knife.
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Food writer, recipe developer, photographer. Some people call me Zahavah, most call me Gayle.