Spicy Zucchini & Mozzarella Salad

I love zucchini in cooked dishes (like this, this, and this) but was inspired to try it raw from a recipe in my JamieOliver cookbook. My fiancé and I were skeptical that this would be a winner since raw zucchini doesn’t sound too appealing but it definitely surprised us. The vegetable can be a little bland on its own, but the acidic dressing, bright herbs, and fiery Thai chiles (an impromptu purchase at last weekend’s farmers market) give this salad tons of flavor. It’s a little spicy but the creamy mozzarella helps to cool it down and keep you coming back for more bites. It’s unique way to use an abundant summer vegetable and a low-maintenance side dish to just about any meal.


Spicy Zucchini & Mozzarella Salad:

• Slice 1 1/2 lb. (about 2 large) zucchini length-wise into thin strips* and place in a bowl.
• Add in 2-3 minced Thai chiles**, 2 handfuls of baby arugula, and 2 tbsp. minced parsley.
• Halve 4 oz. boccocini*** and add to the bowl, then squeeze a lemon over it all and drizzle with 2 tbsp. olive oil.
• Season the mixture well with salt and pepper, divide onto plates, and serve.

Serves three-four (side dish)

*I used a mandoline to get thin, even strips.

**Can substitute for 1-2 jalapenos (preferable red).

***Baby mozzarella balls. Or cut 4 oz. of fresh mozzarella into small cubes.