mint salad1

I love mint but I rarely like it in food. I never understood why but that’s the way it is. In my family we have always thought that my love for peppermint and my brother’s love for mashed potatoes depended on my mother’s respective cravings during her pregnancies. I don’t know, I never had cravings like that during my pregnancies so I can’t make any comparisons but I have always liked the explanation, it made me feel as if I have a particular bond with my mother. As if that was needed, she was/is a great mother but I suppose that you tend to idolize your mother when you are a child and anything that makes you feel more part of her is gratefully absorbed.
I said that I don’t really like mint in food but in this salad it’s soo good. I have had it for lunch the last three days and I think I need another bowl of it today. Again.

This is my third entry for the HotM#4! For details about the event click here.

mint salad3


Firm and not too big zucchini
Sweet tomatoes, cherry or date ones are the best because they are normally less watery
Fresh mint leaves
Olive oil, extra virgin

– Grate the zucchini on a coarse grater and put it in a bowl
– Cut the cherry tomatoes in half and add them to the zucchini. Chop the mint leaves and add them as well. Toss the salad.
– Add the salt and the oil in the last minute because the salt will draw out the water of the zucchini.
– Serve.

mint salad4