Zucchini salad with mint and basil
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 99
- Carbohydrates g 3.1
- of which sugars g 2.9
- Protein g 2.6
- Fats g 8.5
- of which saturated fat g 1.24
- Fiber g 2.8
- Sodium mg 1819
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Insalata di zucchine alla menta e basilico is, you know, the kind of zucchini salad Italians love when it’s hot outside. It's fresh and super easy. Really good stuff. The dish centers around thinly sliced zucchine—skin and all. And look, that's where a ton of the good stuff is. In Italy, they like things light, so instead of roasting, these zucchini get a quick blanch. Keeps them a bit tender with a nice little bite. You don’t lose any nutrients this way.
Everything gets tossed with olive oil, salt, pepper, and some sliced garlic for a tangy kick. And the herbs? A big handful of mint and basil really, really makes it pop. These give the salad that classic summer vibe—so crispy and cool. This isn't like the usual heavy zucchini dishes, you know, the ones with all that cheese. Nope, this is lighter and just right for sunny days.
Italians love pairing this salad with pretty much anything. You'll see it next to grilled fish or a simple chicken cutlet often. It's also a great option for easy zucchini recipes that don't take much time. Some even skip blanching, letting zucchini marinate raw in olive oil and lemon juice, giving a different, more moist and crisp texture. For sure.
Whether you go raw or not, you end up with something not only refreshing but also packed with vitamins and minerals. Really, thanks to that high water content. So, next time you want a break from heavy sides, this salad delivers flavor and health. With all those bright herbs and golden olive oil, it sums up what healthy vegetable salads are all about in Italian summer cooking. It’s not just about taste; it's a celebration of what makes summer meals feel special and invigorating. Seriously good. Enjoy with friends and family—bring a bit of Italy to your table.
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- INGREDIENTS
- Zucchini 6 ½ cups (800 g)
- Basil 4 leaves
- Mint 4 leaves
- Coarse salt 1 spoonful
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Garlic 1 clove
How to prepare Zucchini salad with mint and basil
To prepare the zucchini salad with mint and basil, start by washing the zucchini thoroughly under running water 1. Dry them with a cloth and place them on a cutting board, then trim off the two ends 2. Next, cut the zucchini in half 3.
Cut it in half again lengthwise 4 and begin to slice it into pieces about 3/4 inch wide 5. Now take a large pot, fill it with water, and bring to a boil. Then add the sliced zucchini to the boiling water 6.
Add a tablespoon of coarse salt 7 and let cook for 10 minutes. After 10 minutes, drain the zucchini with a colander and let them cool 8. Then transfer them to a baking dish and drizzle with a little extra virgin olive oil 9.
Salt and pepper the zucchini to taste (10-11) and add a peeled clove of garlic 12.
Then add the chopped mint leaves 13 and basil leaves 14. Mix everything with a fork 15 or a spoon, and your zucchini salad with mint and basil is ready to be served and enjoyed either warm or cold. If not serving immediately, keep it in the fridge until it's time to enjoy!