Layered Zucchini Salad

As someone who isn’t the biggest fan of zucchini and goat cheese, I can attest that this salad is amazing. Here is another perfect summer side dish that requires very little effort (exept the thin slicing of zucchini!). It is important that you layer the zucchini and dressing 3x so each bite is flavored and each slice of zucchini gets fully marinated.

Yields: 5 servings

Total Time: 40 minutes

Ingredients:

• ¼ cup of high-quality extra virgin olive oil

• The zest and juice of one lemon

• 2 tablespoons of balsamic vinegar 

• 1 teaspoon of kosher salt

• ½ teaspoon of black pepper

• 2 tablespoons of finely chopped red onion

• 3 large zucchinis, washed and peeled or cut thin lengthwise into long ribbons

• ⅓ cup of basil, ribboned 

• 2 ounces of goat cheese, crumbled

Instructions:

• Whisk together the olive oil, lemon juice, lemon zest, balsamic vinegar, salt, pepper, and onion in a small bowl.

• Place ⅓ of the zucchini onto your serving dish and spoon ⅓ of the dressing over it. Repeat twice more. Let sit for 30 minutes at room temperature. 

• Sprinkle the basil and goat cheese over the zucchini and serve!

Adapted from Kalyn’s Kitchen’s Zucchini Carpaccio