Cold Zucchini Salad
Ingredients
2 medium zucchini
1 medium yellow squash
1/2 teaspoon salt
1/3 cup olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
1/8 teaspoon black pepper
1 teaspoon granulated sugar
8 ounces provolone cheese, cubed
6 ounces soppressata (salami), diced
3 ounces Kalamata olives, sliced
1 cup sun gold tomatoes, halved
1/2 medium red onion, diced
6-8 pepperoncini, sliced
1/2 cup roughly chopped fresh basil
Directions
- Using a vegetable peeler, peel the zucchini and yellow squash vertically into thin noodles (stopping when you reach the seeds of the squash).
- Place the zucchini and squash noodles on paper towels with the salt to allow the noodles to drain any excess moisture.
- In a separate bowl, make the vinaigrette by whisking together the oil, vinegar, garlic, pepper and sugar.
- Place the noodles into a large bowl and add the soppressata, olives, tomatoes, red onion, pepperoncini and basil, tossing gently. If serving immediately, add the cheese. If making to hold, reserve the cheese and add when ready to serve.
- Drizzle the vinaigrette over the noodle mixture and serve.
Notes
- For a vegetarian option, replace the soppressata with one can of chickpeas, drained.