Zucchini Salad with Mint and Basil

The zucchini salad with mint and basil is a light and aromatic dish, perfect for the summer. Here is the recipe:

Ingredients

• Young and firm zucchini, 4 medium-sized
• Fresh mint, a small bunch
• Fresh basil, a small bunch
• Extra virgin olive oil, to taste
• Lemon, juice of 1
• Fine salt, to taste
• Black pepper (optional), to taste
• Parmesan or Grana Padano shavings (optional), to garnish

Preparation

1. Wash the zucchini and slice them into thin rounds, or if you prefer, julienne (thin strips). If you have a mandoline slicer, your job will be easier and the result more uniform.
2. Prepare a vinaigrette by emulsifying the lemon juice with extra virgin olive oil, salt, and a pinch of black pepper to taste.
3. Wash and thoroughly dry the mint and basil leaves and chop them coarsely.
4. In a large bowl, combine the sliced zucchini with the chopped herbs and pour the vinaigrette over it. Mix well to flavor all the zucchini.
5. Allow to rest in the refrigerator for at least 20-30 minutes before serving, to let the flavors meld together.
6. When serving, add the Parmesan or Grana Padano shavings for an extra touch of flavor, if desired.

Curiosity

Zucchini, being very delicate, easily absorb the flavors they are dressed with. The use of mint and basil gives a unique aroma that pairs perfectly with their natural sweetness. The presence of a citrus twist provided by the lemon adds freshness and balances the sweetness of the zucchini, while the Parmesan or Grana Padano adds a pleasant contrast in taste and a note of savoriness.

Enjoy your meal!