Wednesday, August 29, 2012

No-Cook Greek Zucchini Salad

One of the things I love best about this time of year is the simplicity of cooking with fresh, garden ingredients. With super-fresh produce, you don't need a lot of fancy-schmancy preparation to create a gourmet dish.

Our zucchini plants keep sprouting new vegetables, inspiring me to find new ways to enjoy them.  Here's a way to use your zucchini as the star ingredient in a super-fast salad for a busy night!

No-Cook Greek Zucchini Salad

2 medium or 1 large zucchini, diced (about 2+ cups)
1 cup white beans
1/4 cup sliced red onion
juice of one lemon
1-2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
2 tablespoons fresh mint (or parsley or cilantro)

Dice the zucchini and place in a medium bowl.  Add the white beans and sliced red onion.

In a small bowl, mix the lemon juice, oil, salt and pepper.  Stir well and pour over the zucchini and white bean mixture.  Let sit for 15 minutes or longer (if you have the time) to allow the flavors to marinate and intensify.

Sprinkle with the fresh mint and toss well.

Serves 4 as a side.

Life is sweet,


Gina; The Candid RD said...

Looks great!The ingredient combo sounds amazing.
BTW, my veggie demo is September 19th at 6:30!

Sweet Pea Chef said...

Sept 19 at 6:30--got it! Will try to make it. Love this month's cover theme for the MD newsletter.