Summer zucchini salad

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I’m really into this simple zucchini salad.  I first saw the recipe a few months back on the Ottolenghi Instagram, and whipped it up for breakfast with crispy eggs.  I love a hydrating breakfast salad, and this one wilts together pretty quickly which keeps it from feeling to raw first thing in the morning.  It’s a non-recipe, really.  Just a few simple ingredients, and only toasting some nuts for cooking.  This becomes something really special after the herbs and oil hang out in the fridge together for a few days.  Just make sure to let it come up to room temperature.

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Yotam Ottolenghi’s cooking is a constant source of inspiration for me.  If you’re a vegetable-centric cook, his combinations and creativity are really hard to beat.  Even the full on bready, gluten-filled treats look great and make me want to figure out a hack for a certain texture and flavor, like this cauliflower cake.

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Zucchini are so cheap and cheerful right now, and it’s fun to mix colors together for the visual. You can use a vegetable peeler, a spiralizer or a mandolin for the squash, whatever you have will work out fine.

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Ottolenghi has jazzed up the original recipe in his feed over the course of the summer by adding thyme and lemon juice. I’m keeping the lemon out to utilize this dish as a real anti-histamine recipe.  Lemon juice can block the DAO enzyme that’s needed to break down histamine, and I think the simple olive oil and salt keep it pure.  If you want some citrus, by all means.

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While the Ottolenghi cookbooks are super special, his Instagram is where I found this zucchini salad idea.  

Summer zucchini salad

inspired by Yotam Ottolenghi

2 medium zucchini, thinly sliced on a mandolin / peeler / spiralizer

1/2 cup walnuts, lightly toasted, rough chopped

1/2 cup chiffonade basil

handful fresh chopped thyme

1/3 cup olive oil + more to taste

salt & white pepper

Combine ingredients and season to taste, drizzle serving with your best olive 

 

 

 

 

Melinda StaehlingComment