How was your weekend? It was pretty slow-going around here although I stared with a lovely girls dinner at Malt Dining on Friday night. We had a 6.30 booking and it was nearly 10.30 before we even looked at the time – the sign of a good night with the girls.

I think the next few weekends will be pretty quiet as we eagerly await Bubba’s arrival. It’s the strangest feeling knowing it could happen today or not for four weeks. The heat is slowing my pace too although I had a nesting attack yesterday and decided to declutter every space in the house. Good thing we’ve only lived here 6 months so it didn’t take long but I do have 2 garbage bags full of stuff to donate.

The hot weather has made me crave cold food for lunch and for most people the first thought is salad. You probably know that I’m not a salad lover and by that I mean salad in the traditional sense with lots of lettuce and cucumber (I still can’t stand cucumber) but I do love an alternate salad.

I can’t get enough of zucchinis lately so this marinated zucchini salad recipe went straight to the top of my ‘to try’ list when I saw it at the end of last year. As Sheldon Cooper would say ‘it’s zingy.’ It’s a very fresh and light salad perfect with grilled meat fresh off the barbecue.

Ok so serving it with a barbecue sort of defeats the purpose of it being cold but it still provides a refreshing element to your plate and for me, it’s token greens – nice and healthy with no leaves in sight.

What about you? Do you crave cold food in the heat? What’s your favourite summer lunch?

Fresh zucchini salad

Name: Fresh zucchini salad
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 4 tbsp olive oil; 2 cloves garlic, crushed; 8 large zucchini, sliced lengthways; 4 tbsp red wine vinegar; 4 tbsp extra virgin olive oil; Sea salt flakes and freshly ground black pepper; 1/2 cup mint, shredded

Yield: 8

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours 30 minutes

Ingredients

4 tbsp olive oil
2 cloves garlic, crushed
8 large zucchini, sliced lengthways
4 tbsp red wine vinegar
4 tbsp extra virgin olive oil
Sea salt flakes and freshly ground black pepper
1/2 cup mint, shredded

Instructions

Combine the oil and garlic in a bowl and brush the zucchini slices with it.
Pre-heat a BBQ grill or griddle pan on the stove.
Cook the zucchini in batches for a few minutes on each side until it is charred and tender then transfer to a serving plate.
Make the dressing by whisking together the red wine vinegar, olive oil and salt and pepper.
Pour it over the zucchini and scatter the mint leaves then set it aside to cool to room temperature.
Cover and refrigerate for at least 3 hours.

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20 Comments

Jennifer @ Delicious Everyday on January 15, 2014 at 7.54 am

I used to think I wasn’t a salad lover too, but I think that’s because I was brought up on salads that were pretty bland and were unexciting. I’ve definitely been converted over recent years though, and I have to say I love the look of your zucchini salad.

Claire on January 15, 2014 at 9.05 am
I’m yet to make the conversion Jennifer! I was the most boring eater as a child so I can’t even blame that!

My Kitchen Stories on January 15, 2014 at 6.34 am

I love Zucchinis too. This is such a nice way to eat them and certainly fills the salad niche. How very exciting Claire. No time to go at all

Claire on January 15, 2014 at 9.04 am
Could be any day Tanya!

The Café Sucre Farine on January 14, 2014 at 8.53 am

I could eat this kind of salad till the cows come home, with our without anything else. It looks fantastic Claire.
I’m excited for you as you wait for the little one!

Claire on January 14, 2014 at 10.30 am
It is very you Chris. Thank you!

Glamorous Glutton on January 13, 2014 at 10.23 pm

This looks like a great salad, I’ve just started using more veg in my salad because like you, I’ve just got a little bored with lettuce and all the regular stuff. Things must be getting so exciting for you now. GG

Claire on January 14, 2014 at 10.30 am
Sure are GG!

Maureen | Orgasmic Chef on January 13, 2014 at 9.25 pm

Salads are all I want. I’m going through tomatoes (and cucumbers) like crazy. I haven’t made this zucchini salad but I want to!

Stay well, sweet thing.

Claire on January 14, 2014 at 10.29 am
Do you still have heaps growing? I’d be eating lots of tomatoes if the stupid possums hadn’t gotten to them.

Christie @ Fig & Cherry on January 13, 2014 at 8.32 pm

I do like a chilled lunch when it’s hot. My fav is a cold tomato gazpacho – I just serve it in a big glass like a smoothie and sip on it while running around after the kids :)

Claire on January 14, 2014 at 10.28 am
Sounds wonderful Christie but I had an awful introduction to gazpacho and have never been able to stomach it!

Lorraine @ Not Quite Nigella on January 13, 2014 at 6.42 pm

Hehe so you’re still not really a salad lover? I can’t eat anything else in this heat. This salad looks lovely!

Claire on January 14, 2014 at 10.28 am
Nope!

Danielle on January 13, 2014 at 5.57 pm

I’m having a zucchini/courgette and griddling phase at the moment so this would be perfect, although I’m not sure I could wait for it to chill! Having trouble remembering what summer is at the moment in wet and windy London, but I think my favourite summer lunch would involve a bit of this salad, the potato salad you posted the other day and some BBQ chicken…yum!

Claire on January 14, 2014 at 10.28 am
You could have it warm Danielle. I think it would still be good! Ooh yes potato salad and chicken. Yum!

Amy on January 13, 2014 at 10.56 am

Did you use a speed peeler to get your lovely ribbons or cut slices by hand??

Claire on January 13, 2014 at 11.02 am
I just used a regular potato peeler.
Glamorous Glutton on January 13, 2014 at 10.22 pm
What’s a speed peeler? GG
Claire on January 14, 2014 at 10.30 am
GG it’s really just a potato peeler :-)

Marinated zucchini salad