Zucchini, basil and mozzarella salad

Name: Zucchini, basil and mozzarella salad
Cook time: 30 min
Yield: 4-6
Cuisine: Italian
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

Brigitte Hafner

October 19, 2011

Zucchini, basil and mozzarella salad.Marina Oliphant

Time:< 30 minsServes:4-6

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.

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

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.