This recipe is hailing from sunny southern California! I have been living down here for a few months, but this is the first recipe that has been cooked right here in the the Golden State. To say summer is fully upon us is an understatement. It is blistering hot in much of the country and the sunny days just keep on coming. One nugget of wisdom that my mother taught me – hot summer and high oven temperatures do not mix. So, this recipe – plus a few more to come – will feature no cooking. No heating up the house with an oven, no slaving over a steamy stovetop, and no singed forearms over a hot grill. Some no-cook incredibly delicious summer fare.
The first stop on our no-cook journey is this shaved zucchini salad. When warm temperatures are in abundance so are summer squashes. They go hand in hand. This shaved zucchini salad is a great way to use up some of that endless summer bounty and up your salad game. I find that people are always impressed and pleasantly surprised to be served a salad that doesn’t rely on lettuce as the base.
This light and refreshing salad is packed full of flavor thanks to the olives and herbs thrown in. The olives add a salty pop, the lemon brings bright acidity to the game, the olive oil ups the richness factor, and the herbs add tons of summer flavor. Bring this salad to your next get-together and leave the others to do the cooking. Your air conditioning bill will thank you. And everyone eating the salad will be heading back for seconds.Print
When summer hits – SO MUCH ZUCCHINI! Either you grow it, your neighbors give it to you, or your grocery store is overflowing with these quintessential summer squashes. Use up some of your summer bounty and make this effortless salad. It is no-cook, less than 10 simple ingredients, and ready in 20 minutes.
- 6 zucchini (, peeled into ribbons)
- 1/2 cup – 3/4 cup mixed chopped herbs ((I used a lot of parsley, some basil, and a bit of dill))
- 1/4 cup tapenade
- 1/4 cup fresh squeezed lemon juice (, from 1–2 lemons)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In the bottom of a large bowl, whisk together the tapenade, lemon juice, olive oil, mustard, salt, and pepper. Add in the zucchini ribbons and herbs and toss to coat. Serve.
To shave the zucchini I used a vegetable peeler, but if you have a mandolin, that could work too.