Summer salad with artichokes, zucchini, pine nuts and mint
4 servings
10 minutes
A summer salad of artichokes, zucchini, pine nuts, and mint is a true embodiment of the freshness and lightness of Italian cuisine. It perfectly conveys the sunny mood of the Mediterranean by combining tender artichokes, grilled zucchini, refreshing mint, and crunchy pine nuts. Lemon juice and olive oil add a subtle tang to the salad while pecorino cheese adds depth of flavor. The dish's history is tied to the tradition of using seasonal vegetables to create simple yet refined combinations. It is perfect for a light summer lunch or an elegant dinner, complementing seafood dishes or white wine. This salad is a celebration of flavors that fills the meal with the freshness and aromas of an Italian summer.
1
In a bowl, mix finely chopped mint leaves, 1 crushed garlic clove, cane sugar, the remaining olive oil, and the juice and grated zest of 1 lemon.
- Mint leaves: 2 tablespoons
- Garlic: 5 clove
- Cane sugar: 1 teaspoon
- Extra virgin olive oil: 150 ml
- Lemon: 1.5 piece
2
Place arugula on the plate. Then add sliced salad onion, chopped mint, artichokes, and zucchini. Drizzle with dressing and sprinkle with grated cheese and nuts.
- Arugula: 50 g
- Salad onions: 8 pieces
- Fresh mint: 2 stems
- Artichokes: 4 pieces
- Zucchini: 2 pieces
- Pecorino cheese: 100 g
- Pine nuts: 2 tablespoons
3
Cut off the tough leaves of the artichokes. Use a sharp knife to cut the stem and the top. Slice them in half lengthwise. Use a spoon to scoop out the fibrous parts from the center. Squeeze the juice of half a lemon into a bowl, add some water, then place the artichokes in and let them sit for a while.
- Artichokes: 4 pieces
- Lemon: 1.5 piece
4
Place the artichokes in a pot and add wine, 100 ml of olive oil, 2 cloves of garlic, and thyme. Pour in water to completely cover the artichokes and cook uncovered for 25 minutes. Cool for 30 minutes, then slice thinly.
- Artichokes: 4 pieces
- Dry white wine: 400 ml
- Extra virgin olive oil: 150 ml
- Garlic: 5 clove
- Fresh thyme: 3 stems
5
Preheat the grill. Cut the zucchini into thin strips. In a bowl, mix 2 minced garlic cloves, 30 ml of olive oil, and a pinch of salt into a paste. Rub the mixture onto the zucchini. Place on the grill and cook for 1-2 minutes on each side until golden brown.
- Zucchini: 2 pieces
- Garlic: 5 clove
- Extra virgin olive oil: 150 ml
- Salt: to taste