A.K.A the perfect end of summer salad. Can’t wait to make this for all of our Labor Day BBQs this weekend! What’s your favorite summer salad?
4 medium yellow or green zucchini
1 lemon, juiced
2 tablespoons olive oil
1 pinch salt and freshly ground black pepper
2 balls buffalo mozzarella
16 kalamata olives, pitted and chopped
1 handful fresh basil and oregano leaves (cilantro and mint work well, too), finely chopped
Cut the zucchini into ribbons with a mandolin or a vegetable peeler. Put them in a bowl and add the lemon juice, olive oil, and salt and pepper to taste. Stir well. Refrigerate for at least 30 minutes. Cut the mozzarella into small pieces and add them, the olives, and the chopped herbs to the chilled zucchini. Stir well and serve!