Young zucchini salad with cherry tomatoes and mint Sicilian pesto
2 servings
15 minutes
This salad is a true embodiment of freshness and aromas of Mediterranean cuisine. Tender slices of young zucchini harmoniously combine with juicy cherry tomatoes, while the spicy mint Sicilian pesto adds a unique depth of flavor. Corn salad gives the dish lightness, while pine nuts and almonds add a subtle nutty note. Sun-dried tomatoes and Parmesan enhance the richness of flavor, creating a perfect balance of sweetness and saltiness. This salad is not just an appetizer but a culinary masterpiece, perfectly suited for both a light summer lunch and an elegant dinner. It has a fresh, slightly sweet taste with piquant herbal notes that awaken the appetite. It can be served alone or as a side dish to delicate meat or fish dishes, creating an atmosphere of true gastronomic delight on the table.
1
In a mortar, crush garlic with salt and pepper. Add and crush almonds, then mint leaves and cheese. Pat dry the sun-dried tomatoes with a paper towel and chop them, also add to the mortar and crush. Add oil – depending on how much oil is left in the tomatoes, you may need from 2 to 4 tablespoons.
- Garlic: 1 clove
- Salt: pinch
- Ground chili pepper: pinch
- Almond: 50 g
- Fresh mint: 50 g
- Grated Parmesan cheese: 50 g
- Sun-dried tomatoes: 6 pieces
- Olive oil: 50 ml
2
Wash the corn, dry it with a towel, and place it on a large plate.
- Corn salad: 150 g
3
Wash the zucchini, peel it, cut it into very thin strips like noodles, and place it on corn leaves.
- Young zucchini: 1 piece
4
Add halved tomatoes, nuts, 2-3 tablespoons of sauce, and finely chopped cilantro.
- Cherry tomatoes: 120 g
- Pine nuts: 50 g
- Coriander: 20 g
- Olive oil: 50 ml