If you’ve known me for any extended length of time you will know that I am not the biggest fan of salads. I care for vegetables a great deal – but salads sort of make me turn up my nose and say, oh – no thank you. I have a few suspicions on where this may have come from. I mostly blame iceberg lettuce and it’s bland, tasteless, mostly watery existence. It really doesn’t taste like anything and in North America we have a tendency to make it the main feature of our standard salads; throw in a head of iceberg, a few simple vegetables and ta da! Easy salad – it doesn’t matter if it tastes like nothing, because most people drown their salads in dressing any ways. Not this cat, from a young age I developed a distinct distaste for that sort of tradition – so that’s why I get really excited when I find new ways of looking at salad. This salad, which is made predominantly with veggies, made me very excited indeed.
I found this recipe in a magazine that one of our local grocery store chains, Sobeys, puts out every so often. It calls for the following ingredients:
- 2 medium zucchini (I used 3 because I thought they were a little puny)
- 1 cup (250 ml) cherry tomatoes, cut in half
- 3 tbsp (45 ml) olive oil
- 2 tsp (30 ml) aged balsamic vinegar (but I had red wine vinegar on hand, so I used that – it worked!)
- 1 garlic clove, minced
- 1/4 tsp (1 ml) each salt and pepper
- 1/2 pkg (60g) garlic & herb crumbled goat cheese (oops I used the whole pkg… hehe)
- 10 fresh basil leaves, roughly chopped
They also suggested that you could add chicken to this salad but I thought I’d go for a vegetarian version – which I believe would also make this the first vegetarian dish (excluding desserts) on this blog, so hooray!
First you have to slice the zucchini into ribbons with a vegetable peeler. I found having a decent quality peeler with a sharp blade really helped.
When you are done you are left with a bowl of lovely zucchini ribbons like this. I was surprised with how much it actually made.
After transferring my zucchini ribbons to a bigger bowl I got to work on halving my cherry tomatoes to add to the mix.
Next it was time to mince the garlic to use in the dressing.
The dressing consisted of the minced garlic, salt, pepper, oil, and vinegar. You whisk these ingredients together briskly in a separate bowl before adding to the zucchini and tomato.
After the dressing has been added you can roughly chop of the fresh basil to add in. The cheese can be added in this step as well.
And here it is! Simple and delicious, especially on a hot summer day.
I made it to go with our Canada Day (July 1st! hooray) supper which was probably a good idea because the other side I picked was Miss Vickie’s Sweet Chili and Sour Cream kettle chips and dip to go with our steaks – but the salad makes it all healthy right? I hope so – because the entire meal was delicious, and if you’re going to have kettle chips as side, it might as well be on a national holiday I figured. I hope you enjoyed this vegetarian recipe – because the next one is quite decidedly not…. however I am sure I will be making this one again and again.