2020-08-13 / test@t

Zucchini salad with tomatoes and basil

You will immediately guess in which country this salad was invented just by looking at it. Of course he's from Italy! After all, only there they love spaghetti so much that they even cook them from zucchini. It makes a surprisingly light version of the tomato and pine nuts pasta.

Zucchini salad with tomatoes and basil
  • 2 medium zucchini
  • 400 g cherry tomatoes
  • 2 tbsp. l. balsamic vinegar
  • 3 tbsp. l. olive oil
  • 2 cloves of garlic
  • 2 sprigs of basil
  • a handful of pine nuts
  • salt, freshly ground black pepper


Step 1
Preheat skillet over medium heat and sauté pine nuts, shaking skillet frequently, until golden brown, 3 minutes.
Step 2
Cut the cherry tomatoes in half and place in a bowl. Peel and chop the garlic finely. Add garlic, balsamic vinegar and 2 tablespoons to the tomatoes. l. olive oil, season with salt and pepper, stir and leave for 10 minutes.
Step 3
Slice the zucchini into long thin "spaghetti" with a special vegetable cutter, or simply cut into thin strips. Transfer the zucchini spaghetti to a large salad bowl, season with the remaining olive oil, and season with salt and pepper.
Step 4
Place the tomatoes on top of the zucchini. Chop the basil leaves and add to the salad. Sprinkle with pine nuts and serve.
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