This Zucchini Ribbon Salad with Chèvre and Kalamata Olives is a delicious, light summertime salad. My friend and fellow food connoisseur, Billie, loaned me a copy of a food magazine from the UK, “Delicious.” I was not familiar with the publication but I was quickly drawn to the glossy photos of the exquisite food and range of recipes by cuisines, gluten free, typical British recipes, and vegan. I also reviewed the website. The recipes are well organized by ingredients and the site has a section of tutorial videos and a skill section that will teach you the basics such as how to make crispy fries, tie a pork loin for roasting, or the basics of making ice cream.
There are also monthly seasonal recipes and yes this is the season for “courgettes” as the British and the French call them, or zucchini as they are known here.
I have experimented with a middle eastern zucchini salad that I love, but this idea which I adapted from “Delicious” is my new go to favorite and another solution for what to do with those excess zucchini.
I love the idea of the thinly sliced ribbons of zucchini for this salad. I used a sharp vegetable peeler to create these long ribbons of zucchini. You can also use a mandolin. After you lightly “grill” the zucchini in a hot skillet and char the edges slightly, they take on additional flavor and texture. I modified the recipe concept and added some other ingredients and of course changed the measurements from metric to the US English system of measurement.
Allow the zucchini to cool after lightly cooking. Then add the dressing and the remaining ingredients and toss gently. I chill it if I do not plan to serve it immediately. However, I prefer for the zucchini ribbon salad to be a little closer to room temp rather than ice cold and directly from the refrigerator. Enjoy!