“This is the best salad you’ve ever made for me.”
Shaved zucchini? Tomato puree in the dressing? Shallots and fancy tiny mozzarella balls?
Again I say, shaved zucchini?!
And it’s my husband’s favorite salad I’ve ever given him. Ever.
A make-ahead, no-cook summer salad that clocks in somewhere around 250 calories per serving, tops the favorites list, and yields the flavors of pizza???
I hear you, and to you I say, “Yes way.”
It’s real. It’s easy. It’s good.
And I’m throwing it up here just in time, you know.
August 8th is “Sneak Some Zucchini Onto Your Neighbor’s Porch Day”.
I’m being serious.
You can sneak this salad onto your neighbor’s doormat next week.
Or if you’re a real planner, you can “accidentally” drop this recipe in their driveway and hope they stumble upon it in time to make some for you. . . .
Either way – I think Pizza Fridays just got a whole lot healthier in our house. . . .
Oh! And I almost forgot – do you guys see that worn-wood backdrop in my photos?
It’s not wood.
And I made it.
For under $5.
For all you foodie photo-takers out there? Stay tuned.
In a few days, I’m going to show you how to do it.
Are you curious?
Toasting the bread chunks it totally optional here. I like the crunch and warmth of freshly crisped sourdough, but it's perfeclty fine just to toss the untoasted day-old bread chunks with your salad just before serving.
For the salad:
- 1.5 lbs zucchini (about 3 medium)
- 1/2 cup salami ribbons (slices cut into strips)
- 1/2 cup pepperoni ribbons (slices cut into strips)
- 2 cups torn, day old, sourdough baguette chunks
- 1 cup diced fresh mozzarella or bocconcini (tiny fresh mozzarella balls)
- 1 small red bell pepper, seeded and diced
- 1/2 cup whole, pitted black olives, or other olives of choice
- Olive oil cooking spray and salt for the bread chunks
For the Vinaigrette:
- 1 medium tomato, halved
- 3 teaspoons extra virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh, chopped oregano
- 2 teaspoons fresh, chopped basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Using a flat vegetable peeler or mandoline, shave the zucchini into long, thin ribbons. Toss them in a large bowl along with the remaing salad ingredients except for the bread chunks.
For the dressing, using the coarse holes of a box grater over a medium bowl, grate the cut sides of the tomato down to the skin. Discard the skin and whisk the remaining dressing ingredients into the tomato. Set aside.
For the croutons, spray the bread chunks lightly with olive oil cooking spray and sprinkle with salt. toss on a cookie sheet. Toast in the toaster oven or in the oven at 350 degrees F for about 7 minutes, or until golden. Remove from oven.
Toss the salad, dressing, and croutons and serve.
If preparing the salad ahead of time, add the croutons just before serving.
Adapted by Sara | Home is Where The Cookies Are, from Family Fun Magazine, August 2013 issue.
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com