Marinated zucchini salad

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.

Marinated zucchini salad

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.

Fresh zucchini 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.

Fresh zucchini salad

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

Fresh zucchini salad

Fresh zucchini salad

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

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

 

shares