As of 10 seconds ago, when I realized that all three of the recipes I have planned to post this week have zucchini as a star ingredient, I have officially declared this ‘Zucchini Week’ on greens & chocolate! This doesn’t really mean anything different is going to happen… I’m just preparing you for lots ‘o zucchini this week. I’m sure you have no problem with this, as it seems like everyone has zucchini coming out of their ears, whether because they are growing it in their own garden or their friends are pushing their overflowing zucchini crop onto them. OR it just looks so good at the farmers market you can’t help but overbuy. Whatever your reason – I’ve gotcha covered!
First up is this salad. Does it get much more summery than zucchini, sweet corn, and tomatoes?! Oh and don’t forget the basil vinaigrette. It’s like I bottled up summer and put it in a salad. And as all summer meals should be – this salad is incredibly easy and requires absolutely no oven or stove. You just chop, chop, chop, and do a little dance around your blender while it makes the dressing and voila! The salad-that-screams-summer is right in front of you!
One note about the zucchini. I used my mandolin to make uber thin strips so I could make pretty zucchini ribbons, but if you don’t have either a mandolin or the patience to do that, you could definitely just dice up the zucchini into bite-sized pieces and it will still be equally delicious.
So hurry while these summer veggies are as fresh and flavorful as they’ll ever be and make this salad! Before you know it, you’re going to blink and fall will be here. I have mixed feelings about this but I’m secretly excited for ALL THE PUMPKIN THINGS!!! But FIRST: summer salad!
- 2 medium zucchini thinly sliced with mandolin
- 1 cup cherry tomatoes halved
- 2 cups corn shucked from the cob (or frozen)
for the basil vinaigrette:
- 1 cup fresh basil
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 1 shallot
- 2 cloves garlic
- 1/4 tsp salt
- pepper to taste
- Prepare all veggies and place in a bowl.
- Make the vinaigrette by placing all dressing ingredients in blender and pureeing until smooth.
- Pour half of the dressing over the veggies and toss.
- Add more as needed, and as you prefer.
- Top with chives.