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
Prep time: 40 min
medium yellow or green zucchini
tablespoons olive oil
pinch salt and freshly ground black pepper
balls buffalo mozzarella
kalamata olives, pitted and chopped
handful fresh basil and oregano leaves (cilantro and mint work well, too), finely chopped
- 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.
- Cut the mozzarella into small pieces and add them, the olives, and the chopped herbs to the chilled zucchini. Stir well and serve!
- This recipe is a Community Pick!