I created this recipe some years ago, when asked to provide salads for a local café to serve to their clients. I liken it to an antipasto salad, and when zucchinis (courgettes) are in full swing in the garden, it’s a great way to use up some of the glut.
Zucchini Ribbon Salad with Sundried Tomatoes, Olives, Artichoke Hearts and a Pesto Dressing
Category:
Salad
Style:
Australian
Keyword:
Antipasto, Pesto Dressing, Salad, zucchini, Zucchini Salad
Quantity: 4 -6 as a side
Ingredients
- 750 g medium zucchini
- 12 pieces of sun dried tomatoes, cut into strips
- 1/2 a 400g can artichoke hearts
- 2 tbsp pitted Kalamata olives
- 2 tbsp pitted green olives
- 50 g Parmesan cheese, shaved
- 15 g pine nuts, roasted
- Sea salt and freshly ground pepper, to taste.
PESTO DRESSING
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon basil pesto
- Salt & ground pepper to taste
Instructions
-
Wash zucchini, trim off ends and, using a sharp knife or mandolin, thinly slice into ribbons.
-
Place zucchini ribbons in a bowl and toss gently with the pesto dressing.
-
Drain the artichoke hearts and cut into quarters. Add the artichoke hearts, sundried tomatoes and olives to the zucchini and gently toss through.
-
Top with Parmesan cheese, pine nuts and a sprinkle of salt and pepper.
FOR THE DRESSING
-
Place the olive oil, balsamic vinegar and pesto in a small screw-top jar. Shake well to combine and season with salt and pepper.
Notes
Once the zucchini is dressed it will decrease in volume.
Zucchinis in the Garden
Zucchini Ribbon Salad
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With many thanks and kindness,
Julie.
