Zucchini ribbon salad

This recipe comes to you via social media at its finest. A friend on Facebook posted a link about summer salads via EatBoutique! I was intrigued by the zucchini salad recipe, courtesy of Post Punk Kitchen. And voilà, I was eating zucchini!

Basil from my “garden”

I liked this recipe because I also got to use some of the fresh basil that I’ve been growing.

I had planned to use a summer squash and a zucchini for this recipe, but it turns out summer squash doesn’t peel as nicely as zucchini. Since the summer squash was a fail, I didn’t have enough zucchini (oh darn) so I used half the tomato, basil, garlic mixture for zucchini and tossed the other half with a cucumber.

Zucchini ribbon salad
Serves:
Source: Post Punk Kitchen

Zucchini!

Ingredients
1 large tomato (or 2 plum tomatoes), diced
1/2 medium onion, diced
3 garlic cloves, minced
10 large basil leaves, thinly sliced
2 Tbsp red wine vinegar
1 Tbsp olive oil
1 pound zucchini, peeled and then peeled into ribbons
Salt and pepper to taste

Directions

Cucumber!

1. In a large mixing bowl, mix together the tomato, onion, garlic, basil, vinegar, and olive oil. Season with salt and pepper and let sit as you peel the zucchini.
2. When zucchini is ready, add to bowl and mix well.