Marinated Zucchini Salad


Sarah Henkin, CUESA’s market chef

It was prepared for the Food Wise Booth on July 19, 2011.


1 pound Zucchini
Olive oil
Salt and Pepper
1 tablespoon red wine vinegar
Fresh herbs, such as fino verde basil, oregano, mint, torn
¼ cup green olives, pits removed and finely chopped
½ cup breadcrumbs
½ pound mozzarella cheese, torn into pieces
Handful of cherry tomatoes, halved


Wash zucchini and slice into ¼-inch rounds.  Toss with olive oil, salt and pepper and grill over medium high heat or use a grill pan and cook until tender.  Remove from heat and into a nonreactive bowl.  Toss with red wine vinegar, fresh herbs and half of the olives.  Add in a couple more glugs of olive oil and let set for ½ hour.

Heat a sauté pan over medium heat.  Toss bread crumbs in pan with olive oil and remaining chopped olives and cook until crumbs are golden brown. 

To serve: Strain zucchini, reserving marinade, making sure you get some of the olive bits in with the zucchini.  Toss zucchini with more fresh herb leaves as desired, torn mozzarella and a touch of the marinade (you can save the rest to use as a salad dressing later).  Top with breadcrumbs and serve


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »