2020-08-13 / test@t

Zucchini salad with mozzarella

We recently got used to the fact that zucchini and zucchini can be eaten raw. But those who have tried them at least once can no longer deny themselves the pleasure of enjoying these tender vegetables. In this salad, zucchini marinated in olive oil and lemon juice successfully coexist with soft, slightly sweet mozzarella.

Zucchini salad with mozzarella
  • 200 g of small zucchini
  • 125 g small mozzarella balls
  • 4 sprigs of mint
  • half a red hot chili
  • 1 lemon
  • 4-5 Art. l. olive oil
  • salt, freshly ground black pepper


Step 1
Grate lemon zest on a fine grater and place in a bowl. Add the juice of half a lemon and 3 tbsp. l. olive oil, salt and pepper, mix well.
Step 2
Chop mint leaves finely. Remove seeds from chili peppers, chop finely. Add mint and pepper to the dressing and stir.
Step 3
Using a peeler, slice the zucchini into thin, wide ribbons and toss with the dressing. Leave it on for 30 minutes.
Step 4
Transfer the salad to plates and add the mozzarella balls. Drizzle with the remaining oil, drizzle with lemon juice and pepper.
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