SO if you're looking for a wonderful summer side to help you through the last of the summer, this is it. no cooking. so simple. flavors are amazing.
Zucchini Basil Salad with Lemon Vinaigrette
Josephine says: This salad is both light and rich, refreshing and satisfying. How contradicting! Zucchini and basil are both in season and they taste amazing! The lemon vinaigrette is citrusy and savory, which absolutely helps bring out the freshness and sweetness of the zucchini and basil. And then the parmesan cheese is salty and buttery. It definitely satisfies your pallet at the end and it gives a sense of sophistication.
1 medium zucchini
zest and juice from 1/2 lemon
2 tablespoon extra virgin olive oil
pinch salt and freshly cracked black pepper
a handful of fresh basil leaves
a block of parmesan cheese (Omit if you're dairy free. And Don’t worry, I am not going to use the whole block)
1. Make the lemon vinaigrette- in a mixing bowl, whisk together the lemon juice, lemon zest, and extra virgin olive oil until it is emulsified. Season with salt and pepper. Set aside.
2. Using a vegetable peeler, shave the zucchini into ribbons. You should stop the peeling when you see the “core” and “seeds” of the zucchini. Place the zucchini ribbons in the mixing bowl; toss them with the lemon vinaigrette gently.
This salad says summer all over it. but in juxtaposition to the casualness of summer, when plated, says chic and elegant. It is a perfect side for a light main course, such as grilled chicken breasts.