Marinated Zucchini, Kalamata Olive, & Mozzarella Salad

By Food52
July 14, 2015
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Author Notes: The perfect no-cook dish for last-minute summer dinners. Food52

Food52 Review: Featured in: The Marinated Raw Zucchini Salad That Lit Up My Potluck.

This salad of raw, marinated zucchini caught our eye during our summer salad-themed #f52contest—and we crowned it the winner. Here, Instagrammer @thefoxandtheknife shares her recipe for it.
The Editors

Serves: 4
Prep time: 40 min

  • 4 medium yellow or green zucchini
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 pinch salt and freshly ground black pepper
  • 2 balls buffalo mozzarella
  • 16 kalamata olives, pitted and chopped
  • 1 handful fresh basil and oregano leaves (cilantro and mint work well, too), finely chopped
  1. Cut the zucchini into ribbons with a mandoline or a vegetable peeler. Put them in a bowl and add the lemon juice, olive oil, and salt and pepper to taste. Stir well. Refrigerate for at least 30 minutes.
  2. Cut the mozzarella into small pieces and add them, the olives, and the chopped herbs to the chilled zucchini. Stir well and serve!

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