Marinated zucchini salad is refreshing, delicious and goes perfectly with grilled meats for a light summer lunch.

Marinated zucchini salad - refreshing and delicious.

Hot weather and hot lunch just don’t go together for me. I swear I start sweating seeing people chowing down on burgers sitting at the beach in the middle of summer.

It’s cold lunch all the way for me.

For most people, the first thought of cold lunch is salad right?

Marinated zucchini salad- refreshing and delicious!

If you’ve been reading this blog for a while then you’ll know I never used to be a salad eater.

It’s likely because to me, a salad was a bowl full of iceberg lettuce with some chopped tomato and that awful vinegrette dressing that comes in a bottle.

You know – the salad you used to get on a side of a pub meal or a surf club fish and chips?

Marinated zucchini salad

When I learned that there is in fact an entire world of different salads out there (I was very late to the party as a reformed fussy eater) I became a lover of an alternate salad.

Fresh zucchini salad

I am a big fan of zucchini 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

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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.

 

Summer salads

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