This recipe kind of sent me for a loop, since unlike some of the other salads, this needs to marinate a little bit before serving (but not too much!). So timing this didn’t work out as well as I would have liked. Oh well, I’m looking forward to having it for lunch today alongside some chicken salad-stuffed tomatoes from the garden.
The idea is really nice, and I was looking forward to cutting strips of the zucchini to see how it would turn out. I decided on some fresh cherry tomatoes from the garden too, instead of the cucumber (which I’m sure would be a great flavor-combination with the mint). The onions get diced very finely, and then added to the bowl with the lemon zest and quartered tomatoes (or cucumbers).
The zucchini is sliced. I used this cool tool that I have, but probably didn’t have it set to slice as thin as I would have liked. I also considered using my julienne tool, but decided to stick with the original idea.
Then everything gets tossed together with a dressing made with lemon juice and (in my version) walnut oil. The original recipe calls for pistachio – one of these days, maybe I’ll pick some up, but for today, and just a tablespoon or so, I stuck with walnut since I had it on hand). I ended up cutting the slices in half to make it more manageable. I hope that they will wilt a little in the dressing to give them a bit more of a tagliatelle look. If they were thinner, the ribbons would have looked better too I think. Next time.
This tastes really nice and fresh. Dorie suggests that zucchini and black pepper go together very well – I would say the same with the mint and pepper. I think this would be delicious with other salads as well for a luncheon (like the cafe-style carrot salad, or one of the beet salads).
I’ll post a comment after I’ve been able to have the salad once it’s been properly chilled and served. You can see how others have prepared this salad here.
dulceshome 
It sounds like a great side to the stuffed tomatoes – a very refreshing end of summer meal!
Have a great weekend.
I hope you enjoyed the salad. I like the addition of tomatoes:) Have a great weekend!
Sounds like your stuffed tomatoes would be more up my ally…they sound delicious! This salad just didn’t cut it for me!
Candy, the addition of cherry tomatoes much have given the salad a nice splash of color! It all sounds nice and summery! Hope that you all enjoyed the end result – we loved it but we seem to be in the minority here…oh well, there are a lot of wonderful recipes coming up in September!
Have a good weekend!
Nice job. I’ve been thinking that the salads we’ve been making for the group lately would be lovely to take to a barbeque – set side by side they’d be beautiful.
It seems walnut oil is more common than I think, since many of you used it. The additions of tomatoes make it much better. Have a nice weekend!
So my update is: I think I would have liked this with some Rice Vinegar instead or in combination (I think I’ve had this happen before – maybe the all-lemon is a bit too tart for my taste). This wasn’t the most wonderful, but I still think in a buffet of salads it would be nice.
Thanks for stopping by! Hope you have a great weekend!!
I passed on this one…Bill wouldn’t eat it…and I’m not a huge fan of raw zucchini or mint! Maybe I made the right choice?
Fantastic process photos!
I think many of the Doristas did not enjoy this recipe, but at least we all gave it a shot. Your
photos are very good and the salad does look delicious with tomato in it. Have a great
weekend.
Great pics! I didn’t use pistachio oil either, I’d love to try walnut but 2 out my 3 kids are allergic to some degree to nuts so I stuck with olive oil!
I like the sound of those chicken-salad stuffed tomatoes. I think adding tomatoes was a great idea. This time of year I put tomatoes of anything I think of (though I didn’t think of putting them in this). I didn’t love it, but it was OK.