For this refreshing summer zucchini salad recipe, first, visit your local farmers’ market and stock up on zucchini, cucumbers, and tomatoes. Then proceed to the cutting board to chop your way toward a fresh and healthy farm-to-table meal.
How Do You Spiral-Cut Zucchini?
To spiral-cut zucchini for this salad recipe, you’ll typically use a spiralizer. First, trim both ends of a firm zucchini. If using a tabletop model, secure one end of the zucchini onto the prongs of the spiralizer and press the other end against the blade. Then, simply crank the handle while applying gentle pressure. For handheld spiralizers, you often twist the zucchini into the tool, like sharpening a pencil. While a spiralizer is the most efficient method for consistent curls, you can also create zucchini ribbons with a vegetable peeler (for wider, flatter noodles) or julienne strips with a mandoline slicer for a different texture.
Spiral-Cut Zucchini Summer Salad
Description
Whenever you spiral-cut zucchinis it opens up a new world of recipe possibilities.
Ingredients
- 1 large zucchini, spiralized
- 1 cup mini cucumbers, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup assorted olives
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
- In a large bowl, add all the vegetables together and set aside.
- In a Mason jar, add all your dressing ingredients and shake until combined.
- Pour over your summer salad and gently toss. Garnish with basil leaves.
More Summer Salad Ideas
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
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