I'm vacationing this week - mostly at home, with little getaways here and there - so I'll keep this post simple.

This recipe screams summer. It doesn't require an oven or even a stove. It's cool and refreshing, and uses just a few basic seasonal ingredients.

I hope you make it and enjoy it as much as we did.

Marinated Zucchini Salad
Serves 4-6

3 medium sized zucchinis
1 tablespoon olive oil
½ teaspoon salt
Juice of ½ lemon
1 scallion, white and light green part only, chopped
1 tablespoon chopped fresh mint

First, peel the zucchini and then julienne it into very thin matchsticks. Use a mandoline if you have one; if you use a knife, cut the pieces as thin as you can. They need to be really thin to get ‘cooked’ by the marinade.

Mix the oil, salt, lemon juice and scallions in with the zucchini. Let it sit at room temperature for 2-3 hours, or in the fridge for up to 24.

When you’re ready to serve, stir in the mint. This dish works well at room temperature or cold. It’s great as leftovers too, if you have any.


Linking this up to What's in Season, Real Food Wednesday, Ultimate Recipe Swap, and Pennywise Platter Thursday.