The Sydney Morning Herald logo
Advertisement
Good Food logo

Zucchini, basil and mozzarella salad

Brigitte Hafner
Brigitte Hafner

Advertisement
Zucchini, basil and mozzarella salad.
Zucchini, basil and mozzarella salad.Marina Oliphant

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.

Advertisement

Ingredients

  • 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

Method

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Brigitte Hafner