Zucchini, basil and mozzarella salad
A versatile salad for the height of summer when you see young and firm zucchini. Try baked ricotta crumbled into the salad in place of the mozzarella.
Photo: Marina Oliphant
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- 500g zucchini
- sea salt and pepper
- 4 tbsp extra virgin olive oil
- 2 tsp red or white wine vinegar
- ¼ cup basil leaves, torn
- 2 tbsp toasted pine nuts
- 2 balls (or 160g) of buffalo mozzarella, or bocconcini, torn
- 1 tsp lemon zest
Slice zucchini thinly and dress with salt and pepper, oil and vinegar. Stand for 10 minutes then add the remaining ingredients and toss to combine. Check for seasoning and serve.
This recipe is featured in the book, Vegetarian which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store