Fresh zucchini takes the place of pasta in this summer salad.

Instructions

  1. Using a spiralizer or vegetable peeler, spiralize zucchini vertically into thin, noodle-like strips. Drain on paper towels for about 10 minutes. (It’s important to allow the zucchini to “sweat out” excess moisture before adding the other ingredients. The process of peeling opens the squash to release some of its high moisture content.)
  2. In a small bowl, whisk together oil, vinegar, garlic, salt, pepper and sugar.
  3. Toss zucchini noodles with mozzarella, salami, olives, tomatoes, onion, peppers and basil, and coat well with dressing. Serve immediately.

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