Zucchini Tomato Summer Salad

Zucchini Tomato Summer Salad

I love meals that are versatile which is exactly what this zucchini tomato summer salad is. You can serve it to guests as an appetizer, for yourself as lunch, dinner or a snack. It can be a nice update to a tried and true caprese salad.

The most exciting thing right now is that it is tomato season! I’m not sure if you know my love of tomatoes but it is a strong one. August is high peak for tomatoes so when you go to a grocery store or farmer’s market make sure to look for locally grown ones! They should be a bright red when you cut them open. Nothing is more disappointing to me than a red on the outside tomato and a light, faded inside.

We also add cheese to this salad. I used to always make it with fresh buffalo mozzarella which when served cold over the warm zucchini has a nice contrast. This year, however, I am obsessed with haloumi and that is what I used. It can also be nice with burrata.

So let’s get to this super easy and super delicious summer salad!

INGREDIENTS (makes 1 plate)

Zucchini (organic or local, 1 medium)
Tomato (organic or local, 1 large)
Mozzarella (4-5 slices) or Haloumi (3 slices then cut into halves)
Black Pepper
Lemon Juice (fresh, 2 tbsp)
Olive Oil (1 tbsp)

INSTRUCTIONS

1. Wash and cut the zucchini diagonally. (I usually peel it a little even when organic.)
2. Combine black pepper, lemon juice and olive oil in a bowl and using a kitchen brush, paint over the zucchini on both sides.
3. Heat a grill pan and place zucchini on it. Cook on medium heat. About 2 minutes on each side.
4. While the zucchini is cooking, wash and cut up the tomato.
5. Either cut the mozzarella or prepare haloumi.
6. Put everything in a bowl or on a plate and drizzle some more olive oil (add a little himalayan salt if you’d like as well).
7. Enjoy!