Coming up with some fresh ways to use the zucchini and herbs in my garden, I put this quick salad together. It works best with very thin slices. It would probably taste great with some sliced tomatoes as well! Though my zucchini plant is barely producing anymore fruit, I have an abundance of tomatoes.
This recipe requires lemon olive oil. It’s amazing as a salad dressing or dip for Italian bread. I haven’t found it in a supermarket, but you should be able to find it at a specialty food market or Italian deli (or online). I’ve found it in Pittsburgh’s Little Italy–Bloomfield, and California’s farmer’s markets. Sigona’s has a wide selection of flavored olive oils that you can taste at their store.
This was a special treat just for me since my husband hates vinegar. I love it! Pickles, dressing, beets, olives, chips–I’ll pretty much eat anything vinegary.
1 zucchini, thinly sliced
20-30 whole parsley leaves, stems removed
4 basil leaves, sliced
2 tablespoons red wine vinegar
1 teaspoon lemon olive oil
1/4 teaspoon lemon juice
1/2 teaspoon minced garlic
1. In a large shallow bowl or baking dish, mix all ingredients and spread out in an even layer.
2. Cover and marinate in the refrigerator for at least three hours. Best if left overnight. Make at night and enjoy for lunch the next day
|Lemon Olive Oil from Il Fornaio|