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
medium yellow or green zucchini
salt and freshly ground black pepper
balls buffalo mozzarella
kalamata olives, pitted and chopped
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!