I've been carting around different versions of this recipe since college. (That's about 25 years, you guys. Yikes!) It started out as a clipping from...Read More
Spring and summer are potluck season, and a big, brightly-colored salad is like a big bowl of love. Plus, it’s a sneaky, delicious way to get everyone to eat more vegetables.
This quick salad showcases the colors of the Italian flag: green basil, white zucchini, and red tomatoes — and it tastes like leisurely, sunny days.
Serve it as a topping for grilled chicken or fish, or as part of an antipasto platter with sardines, hard-boiled eggs, prosciutto, pickles, and other Italian nibbles.
Tricolore Salad tastes best at room temperature, but you need to store leftovers covered in the fridge. It should hold up for 2-3 days, then if it gets too wilty before you can eat all of it, turn it into a sauté: just toss in a non-stick skillet for a few minutes until it’s heated through and the veggies are tender.
Serves 2-4 | Prep 30 minutes | Cook 2 minutes, plus flavor meld of 20 minutes | Whole30 compliant
1 pound fresh zucchini, sliced very thin into half moons (Use a mandoline slicer if you have one!)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 pound ripe Roma or grape tomatoes, seeded and diced
3/4 cup black olives, pitted and sliced
10-12 large basil leaves, slivered
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Place sliced zucchini in a large colander and sprinkle generously with salt. Allow to sweat for 30 minutes.
Meanwhile, place olive oil and garlic in a cold, non-stick skillet, then heat over low heat until the garlic is fragrant, about 2-3 minutes. Set aside to cool.
Rinse and drain zucchini; pat dry and place in a large bowl. Add the tomato, olives, and basil. Toss gently to combine.
In a small bowl, whisk the garlic-infused olive oil and vinegar, then pour over the vegetables and toss to coat. Season with salt and pepper. Allow the flavors to meld for 20 minutes, then taste and adjust seasonings.