Zucchini Salad

 

Backstory:

I threw the original version of this together on the fly before an event.  It was so well received I figured I should cobble together an actual recipe. 

Recipe Video

Ingredients:

  • 2 lb zucchini

  • 1 lb yellow squash

  • 1 pint cherry/grape tomatoes

  • 1/2 red onion

  • 2 tbsp fresh dill, minced

  • 1 tsp dry thyme leaves

  • 1 tsp garlic powder

  • 1/2 cup peach white balsamic vinegar or white wine vinegar plus 1/4 cup peach preserves

  • 2 tbsp  soy sauce

  • zest of 1 lemon

  • 1 cup extra virgin olive oil

  • 1 tbsp dijon mustard

  • 1 tsp salt

  • 1 tsp freshly cracked black pepper, more to taste

Method:

  1. Add dill, thyme, garlic powder, vinegar, peach preserves (if using), soy sauce, lemon zest, olive oil, mustard, salt, and pepper to a mixing bowl or tall narrow mixing container if using immersion blender.

  2. Mix or blend until well combined and emulsified. Set aside.

  3. Top and tail zucchini, slice into roughly 3 inch by 1/4 inch batons. Place into a large mixing bowl. Optionally you could also use a spiralizer to process your zucchini into zoodles.

  4. Trim tail off of yellow squash.  Grate squash through standard sized grater holes.  Squeeze out some liquid if very wet. Add grated squash to the mixing bowl.

  5. Quarter grape tomatoes and add to the mixing bowl.

  6. Halve and peel 1/2 of a large red onion.  Cut the half into quarters but not quite through to the root.  Thinly slice the onion equatorially. Add to mixing bowl.

  7. Add your previously prepared vinaigrette to the mixing bowl.  Toss to coat well and evenly distribute all of the ingredients.  This is a very wet salad on purpose, don't freak out if it's "soupy".

  8. Can be served immediately but is better after a day in the fridge to allow everything to get to know each other. Serve using a slotted spoon to drain off some dressing.

 
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