Summer zucchini salad with tomatoes and pesto on the Delicious Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/letnij-kabachkovyj-salat-s-pomidorami-i-pesto/Notes on ingredients:

      Zucchini. Any variety of zucchini is suitable here – for example, I have yellow and zucchini. The main condition is that they should be young and firm. Larger zucchinis that have already developed seeds are better left for zucchini caviar or zucchini pancakes.

      Tomatoes. The perfect option is cherry or cocktail tomatoes – they are usually sweet with a pronounced flavor. But during the peak tomato season, you can definitely use large ripe tomatoes and cut them into wedges or large cubes.

      Garlic. In this case, both fresh and dry granulated garlic can be used. The shade and sharpness of the taste will differ slightly, but in this case, it is not critical. If you decide to substitute, use 1/4 tsp of dry granulated garlic for the specified amount of other ingredients.

      Dried herbs. I used dried basil here, but oregano or a mix of Provencal herbs would also work. They provide different shades of aroma, but all will be appropriate in this salad.

      Pesto. The tastiest option, of course, will be with homemade pesto – for example, according to my recipe. You can use store-bought, but it will be tastier and more logical to make your own – it’s the season for fresh greens, and it would be a shame not to take advantage of it.

      Basil. I added fresh basil leaves to the salad. This is very optional, so I didn’t even include them in the list of ingredients. But know that they can play a very good role not only as decoration.

      Now let's move on to the preparation.

      Finely chop the garlic. Cut the zucchini into 4 parts lengthwise, then into thick slices about 2 cm wide crosswise.

      Cut the tomatoes into 2-4 parts depending on their size.

      In a skillet over high heat, heat 2 tbsp of vegetable oil. In a couple of batches, fry the zucchini until lightly browned, about 1-2 minutes per batch.

      Add the dried basil and garlic, and salt. Fry, stirring, for 1 minute.

      Remove from heat.

      Add the tomatoes, drizzle with pesto. Crumble feta on top. Serve.

      Enjoy your meal!



       This recipe for summer zucchini salad with tomatoes and pesto has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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