Bring it on, summer! This salad was super yum! With all those tomatoes, squash, and basil you are going to be seeing around soon, this salad is a must have. It would be great to bring to a pot luck! My kiddos ate it up, exclaiming several times how much they liked the “squash pasta”. Hey, whatever name works. This calls for zucchini, but I used yellow crooked neck squash. Seriously. Try it.
Also, let me give a great shout out to Post Punk Kitchen. Loving all their vegan options – even though we aren’t vegan – they have some great stuff!
1 cup diced fresh tomato (from 1 average sized tomato)
10 large basil leaves, thinly sliced (plus extra small leaves, to garnish)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
3 cloves minced garlic (personally, I used half of a bulb green garlic, diced)
1 lb zucchini, peeled into ribbons
Fresh black pepper
Don’t worry about getting the zucchini into perfect ribbons. Simply give the zuke a preliminary peel so that you don’t have too much skin (unless you like that.) Then place on a cutting board and peel into rustic ribbons, turning the zuke as you go. You might have a little nub left over, so just slice it up and add to the salad. Really, you can’t go wrong. Anyway you slice it (har har) it’s going to be great.
In a large mixing bowl, toss together the tomato, basil, vinegar, olive oil and garlic. Add a big pinch of salt and some fresh black pepper. Let that sit as you prep the zucchini.
When zucchini is ready, add to the bowl and using your hands, toss to coat. Taste for salt. Garnish with basil leaves and serve!
~ If you’re looking for a more substantial salad, you can bulk it up. Add chickpeas, toasted walnuts, and avocado. Yum!
~ Use a non-serrated peeler if you can, or your ribbons will have ridges. Not the biggest deal, but probably worth mentioning.
~ You want to serve this as soon as possible, to retain its crunch and freshness. If you let it sit for awhile, it will become more like a slaw.