Summer Garden Zucchini Ribbon Salad By Jen Oliak with Chef, Grace-Marie Johnston

I posted about a delicious Summer Corn Chowder last week.  In the same cooking class by Grace-Marie from the Cooking School at Bristol Farms, she made a delicious Garden Zucchini Ribbon Salad with olive vinaigrette.  Have you tried salad dressing with chopped olives in it?  I found it to be a great twist on the traditional oil and vinegar dressing.

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Vinaigrette

1/3 cup Extra Virgin Olive Oil

1/4 cup Green Spanish Olives jar  (with pimentos) – coarsely chop or use olive tapenade

2 TBS White Wine Vinegar (Champagne)

To Season Kosher or Sea Salt and Ground Black Pepper

Combine into a Mason jar… the oil, olives and vinegar.  Shake vigorously to mix well. Season with salt and pepper and shake again.  Refrigerate until ready to use. Shake just before serving.

Salad

8 small Mixed Green & Yellow zucchini

4 cups Baby Arugula (peppery), Frisee (tart), Watercress or Romaine – loosely pack to measure

Optional 1/3 cup Mint Leaves – finely slice or mince, then loosely pack to measure

As each ingredient is prepared, combine into a salad bowl. The zucchini, arugula and mint leaves can be covered and refrigerated for several hours.

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To add zucchini into your salad, trim the ends and shave thin ribbons lengthwise with a vegetable peeler until reaching the center seed.  Discard this, as it is fibrous and bitter.

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Serve

Optional Feta Cheese – a sprinkle to garnish (I like Shaved Parmesan)

Just before serving, toss the salad mixture with just enough of the vinaigrette to coat well. Serve slightly chilled or at room temperature with or without the cheese.

*If prepping for guests, put the dressing on the bottom of the bowl, place plastic wrap over vinaigrette and remove when ready to mix!

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FullSizeRender (3)This was a great salad to pair with the sweet Summer Corn Chowder.  I hope you enjoy it as much as I did. Simple, yet full of flavor!

Flavor Your Life with an Ounce of Salt. A lifestyle blog by Jen Oliak.