Just before another summer weekend, I thought I would share the receipe for this flavour-intensive salad with the best that nature has to offer at this moment: ripe and sun-blessed tomatoes, firm zucchinis and sharp basil.
This easy to make salad can be kept 1-2 days and is best with some fresh bread to scoop up the yummy sauce.
Summer zucchini with tomatoes and ricotta
- 400 g very ripe tomatoes finely chopped make sure that they are really very ripe
- 2 table spoons basil finely chopped can be substituted with oregano
- 1 medium sized garlic clove crushed
- 1 table spoon lemon juice
- 2 table spoons olive oil make sure to use good olive oil
- salt and pepper
- 700 g zucchini halved lengthwise for the dehyration
- olive oil just enough to cover the bottom of your pan
- 3 garlic cloves finely sliced
- 20 g flat parsley leaves only, but no need to cut them
- ricotta enough to put several tea spoons onto your serving plate
- Mix all the ingredients together for the tomato salsa and set aside.
- Half the zucchini lengthwise and sprinkle them with fine salt. Let them dehydrate for 1 hour.
- Once they are ready, squeeze them with your hands. Then cut them into 2cm wide pieces and set them aside.
- Heat the olive oil and gently fry the fine garlic slices. Be careful not to burn the garlic - the aim is to infuse the olive oil without the garlic pieces turning brown. This will take about 3 minutes.
- Add the cut zucchini and parsley leaves and let the vegetables cook at a fairly low heat for about 15-20 minutes until the zucchini are cooked, but keep their shape. Also here, try to keep the heat as low as possible as your vegetables should not turn brown.
- Once the zucchini are cooked, set them aside until they are cooled off. As this is a summer salad, I recommend to serve it cold.
h bread to scoop up the amazing sauce!