Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Raw Zucchini Salad with Tomatoes and Dill

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During our first month of blogging, I went on one of my biannual squeeze-everything-in trips to New York (my hometown). It included the usual chaotic itinerary – dinners with friends, museum visits with family (Andy Warhol at the Met!), sleeping on futons, and a wedding on the hipster-beautiful waterfront of Red Hook, Brooklyn. I’ve already written about my most inspiring meal from that trip – a simple fish and salad from Kefi, a rustic Greek restaurant on the Upper West Side. I left inspired to transform simple salads by loading them up with herbs and playing with different vegetable forms – chopped, shredded, layered, etc. Here’s my first take at putting that inspiration into action.

I think of this recipe as an elevated version of a traditional tomato and cucumber salad (growing up, I always thought of this as “Israeli salad,” though clearly Israelis don’t have the owning rights for this popular Mediterranean dish!). I used zucchini instead of cucumber and tossed in one of my favorite herbs, dill. The almonds then add a welcome and wonderful crunch. For a play on the traditional hummus and cucumber/tomato salad, pair it with our Herbed Chickpea Soup and a loaf of hearty bread. –jaime

Ingredients

1 pound zucchini

1 large tomato, seeded and chopped into large pieces or 1/2 cup cherry tomatoes, halved

Briny green olives, pitted and quartered (optional)

1/2 teaspoon salt

1 tablespoon minced shallots

1 garlic clove, minced

1 tablespoon lemon juice

2 tablespoons olive oil

Fresh ground black pepper

2 tablespoons chopped dill

1/3 cup toasted chopped almonds

Directions

1. Grate zucchini using either the grating blade in an electric food processor or by hand. Zucchini are soft vegetables, so hand grating should not be hard or time-consuming.

2. Place zucchini in a colander in the sink, toss with 1/2 teaspoon of salt, and let sit for 20 minutes. Taste zucchini. If too salty, rinse the zucchini and then squeeze out the water (the point is to have moist but not wet zucchini).

3. Place zucchini, tomato, and olives (if using) in a medium-sized bowl and toss together.

4. Whisk together shallots, garlic, lemon juice, oil, and fresh pepper and pour half of mixture onto salad. Toss salad. Note: I tend to pour in a half portion of prepared dressing first in most recipes to prevent overdressing. Then I add more according to taste. This is a technique I also used in Lebanese Cauliflower and Chicken Couscous Salad.

5. Add dill and toss again.

6. Before serving, add almonds, stir, taste for seasoning, and add more dressing if preferred.

Good zucchini

Good salad

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2 comments on “Mezze: Raw Zucchini Salad with Tomatoes and Dill

  1. Pingback: Mezze: Roasted Salmon & Pistachio Herb Cruda | Mezze & Dolce

  2. Pingback: Mezze: Raw Zucchini Salad with Pine Nuts, Mint, and Golden Raisins | Mezze & Dolce

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This entry was posted on March 1, 2013 by in Appetizers/Dips, Mezze, Salads, Side Dishes and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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