Julienned Zucchini-Tomato Salad
Ingredients
- 2 small to medium zucchini
- 1 cup grape or cherry tomatoes halved
- 1/4 cup pine nuts toasting is optional, see notes
- 2 oz crumbled goat cheese
- 1 clove garlic minced or grated
- 2 Tbsp chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 1/2 Tbsp white balsamic vinegar
- 1 1/2 Tbsp extra virgin olive oil
- kosher salt
Instructions
- The measurements in this recipe are intended as a guideline and are very flexible. Taste as you go and adjust as needed to suit your taste!
- In a bowl that's large enough to hold all of your ingredients combine halved tomatoes, minced garlic, chopped herbs, balsamic vinegar, olive oil and a pinch of kosher salt. Toss to combine, taste and adjust if needed. Set aside to let flavors blend while you prep the zucchini.
- Use a julienne tool or the medium julienne blade on a mandoline to cut zucchini into long, thin strips. Stop cutting when you get to the spongy, seedy center and discard that part (using it will make your salad soggy). Blot your cut zucchini with a paper towel to remove any excess liquid.
- Add zucchini and cheese to tomato mixture in bowl and toss gently to combine.
- Before serving add pine nuts. Toss, taste again and adjust with more vinegar, oil and salt if needed.
Notes
- to toast pine nuts, spread them on a baking sheet and place in a preheated 350° f oven for about 5 minutes, shaking the pan/stirring them a couple of times while cooking to check their progress. Ovens vary so pay attention to their color because they burn easily! When they're lightly golden and fragrant they're done
- small to medium zucchini will provide the best texture for this salad.
- if buying zucchini noodles, lay them in a colander for 15 minutes and then blot with paper towel before adding to salad
- red balsamic vinegar is great here, too, but keep in mind that it will color your zucchini and cheese
- Feta can be substituted for the goat cheese