ZUCCHINI AND BUFFALO MOZZARELLA SALAD

mozzarella and zucchini

First of all I want to remind you that Owen of Tomatilla is starting up Paper Chef again and he is asking for suggestions for new ingredients so please head over there and help him out. There are so many new food blogs and the Paper Chef event has been hibernating for quite a while now that many of you probably don’t know what it’s all about but you can read all about the rules and what to do here. Do participate when it starts the 7th of September, it is surprisingly fun to stretch your creativity beyond what you thought were your limits and it never ceases to amaze me that people never make the same dishes!
Now today I’m presenting you with a dish that I’m not so sure anyone else than me would like but I like quite a lot so I post it anyway. This summer I’m very much into raw zucchini, I don’t know why but I prefer it to cooked right now so I make a lot of simple lunch dishes with it to keep myself happy. Like this one…

mozzarella and zucchini

ZUCCHINI AND BUFFALO MOZZARELLA SALAD

Small and firm zucchini
Mozzarella, I really think you should use the buffalo type as it is so much more flavourful
Herb salt
Extra virgin olive oil

- Slice the zucchini thinly and then chop finely. Put in a bowl. If the zucchini is fresh and firm you usually don’t need to salt it in order to trick the water out of them but if they are so so, you can do that to avoid a watery salad. Use the herb salt.
- Cut the mozzarella into small cubes and add them to the zucchini.
- Drizzle some olive oil over and serve.

mozzarella and zucchini

L

You might also like: