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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
Author: sbaskitchen
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
  1. Wash zucchini, trim off ends and, using a sharp knife or mandolin, thinly slice into ribbons.
  2. Place zucchini ribbons in a bowl and toss gently with the pesto dressing.
  3. Drain the artichoke hearts and cut into quarters. Add the artichoke hearts, sundried tomatoes and olives to the zucchini and gently toss through.
  4. Top with Parmesan cheese, pine nuts and a sprinkle of salt and pepper.
FOR THE DRESSING
  1. 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.