Raw Zucchini ‘Caprese’ Salad

I’ve been trying to eat more uncooked fruits and vegetables lately. It’s certainly not a hardship eating more raw fruits and vegetables in the middle of summer when there is an abundance of fresh produce. This easy salad celebrates the zucchini and basil we have coming into our garden and mimics the flavor profiles of a caprese salad. In another few weeks, I’m hoping I will be able to make this with tomatoes from our garden (rather than from the vegetable stand), but right now our tomatoes are still green on the vine.

The Recipe

Serves 1-2

1 1/2 cups julienned, shredded or very thinly sliced raw zucchini

a handful of cherry tomatoes, halved

a small handful of fresh basil, minced

1 tsp balsamic vinegar (or to taste)

salt and pepper to taste

Put zucchini, tomatoes and basil in a bowl. Drizzle the vinegar over the top and toss. Add a little salt and pepper and taste. You may want to add more vinegar, salt and pepper depending on your preference. Serve alone as a light lunch or as a side for a full meal.

Do you have any seasonal fruit or veggie recipes you’re excited about lately?

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