Zucchini Salad With Mint And Basil Recipes

ZUCCHINI SALAD WITH MINT AND BASIL OIL

Steps:

• Rinse basil and mint leaves and pat dry.
• Pour olive oil over basil leaves and let macerate for 1 hour.
• Chop mint leaves and place in a salad bowl.
• Rinse zucchini and cut off ends.
• Very finely grate zucchini and place in bowl with mint leaves.
• Drain basil leaves and reserve olive oil.
• In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.
• Add mixture to salad bowl and drizzle with reserved olive oil.
• Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.
• To serve, toss salad again and garnish with pine nuts.

ZUCCHINI SALAD WITH HERBS AND RED ONION

Steps:

• Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
• Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
• Place zucchini in a salad bowl. Mix in mint and basil.
• Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.

ZUCCHINI SALAD WITH PECORINO, BASIL AND ALMONDS

Steps:

• In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
• Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
• Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

ZUCCHINI WITH BASIL OIL AND MINT

Steps:

• Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

BASIL & MINT ORZO SALAD

Steps:

• Pour the broth into a saucepan and bring to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
• Drain the orzo and transfer to a large wide bowl. Set aside to cool completely.
• Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well.
• Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.

ZUCCHINI SALAD WITH MINT AND BASIL

Steps:

• Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
• Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.