Summer is coming to a close, sooner rather than later. I will miss the enticingly fresh produce from the farmer’s market like nothing else; and this salad is a celebration of the simple flavors of summer. Forget long cooking times and fancy ingredients. All this side takes is a simple marinade and a little bit of time to bring out the best in these summer produce favorites.
Marinated Zucchini Salad with roasted baby tomatoes and fresh parmesan
Serves 2 as a main//3-4 as a side
1/4 cup olive oil
4 cloves roasted garlic, crushed
2 tbsp white balsamic vinegar
1 tbsp lemon juice
1 tsp oregano
pinch sea salt
pinch red pepper flakes
4 fresh zucchini; I chose 1 green and 1 yellow—strips or spirals
roasted tomatoes (recipe below)
1/4 cup fresh shaved parmesan (get the good stuff- it’s worth it!)
1 pint grape or cherry tomatoes
olive oil as needed
1. To make marinade: Whisk or shake together oil, crushed garlic, vinegar, lemon, oregano and a large pinch each sea salt and red pepper flakes.
2. Toss zucchini strips with marinade. Let marinate at least 2 hours.
3. To roast tomatoes: Preheat oven to 400. Toss tomatoes with olive oil and a pinch of sea salt. Place on an oven-safe pan or baking sheet and roast 20-30 minutes until tomatoes are golden and shrunken. Set aside to cool.
4. Toss marinated zucchini with roasted tomatoes and half the parmesan. Top with remaining parmesan and enjoy.