Zucchini carpaccio salad

  • Time cooking time: None
  • Yield serves 3-4 as a side.


    4 small zucchinis
    2 scallions, chopped
    2 sun dried tomatoes, chopped
    1/4 cup toasted pine nuts, chopped
    1/4 cup crumbled feta
    pinch of red pepper flakes (optional)

    basil & parsley vinaigrette: (this will make extra)
    1 cup flat leaf parsley
    1 cup basil
    1/4 cup olive oil
    2 tablespoon wine vinegar
    juice of 1/2 small lemon (about 2 tablespoons)
    2 garlic cloves, crushed
    1 teaspoon honey or agave
    salt & pepper to taste


    Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

    Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

    Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

    Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

    Cover leftover dressing and store it at room temperature.
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