This salad screams summertime with garden tomatoes, zucchini and basil. Creamy mayo, buttermilk, basil, tomato and garlic "dresses" it all up! The dressing makes more than you'll need for the amount of salad I made, but you'll have more than enough if you need to feed a crowd. It also works well as a dip for veggies or fried eggplant or zucchini. —inpatskitchen
2 to 4
For the dressing
homemade mayo or a good quality commercial one
tomato seeded, cored and rough chopped
large basil leaves
Pinch of salt and pepper
For the salad
small zucchini, about 7 to 8 inches long
3 or 4
of your favorite tomatoes, the best you can find or grow
A few drizzles of the dressing
A few thinly sliced or torn basil leaves for garnish
Place all the ingredients in a blender or mini food processor and process until smooth. Refrigerate.
For the salad
Slice the zucchini in ovals just under 1/2 inch thick. Toss with the salt and place in a colander to "drain" for about one hour. Rinse the slices thoroughly and pat dry with paper toweling.
Slice the tomatoes just under 1/2 inch thick and then arrange the tomatoes and zucchini decoratively on a plate or platter. Drizzle with as much of the dressing as you like and garnish with the fresh basil. Serve at room temperature.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!