Updated – July 27, 2020
Most summers, the zucchini availability becomes a laughing matter…because we get so many that we’re all trying to give them away! We’ve learned to enjoy them roasted or grilled, sautéed, and as raw cubes in salads or raw fry strips in veggie trays. This week, I made this new Lemony Dill Zucchini Salad…and it was a big hit! So, here’s the recipe! It is crazy simple and quite flexible.
You’ll notice that I don’t have measurements. Don’t let that scare you! I’d suggest that you start slicing away until you think you have enough, they adjust the dressing accordingly. It does last well, so while you’re making a batch for that pot-luck, work in a little extra to be sure you have some for a couple of sides throughout the week.
Slice small to medium sized zucchini as thin as you’re able. For visual interest, length-wise slices are lovely, as is the addition of some yellow squash. A couple of slicing tips: I used my mandolin slicer…makes this super easy. After cutting and discarding the ends, cut the zucchini in half length-wise. I then started slicing with that wide cut side down…which helped me avoid fighting with that last slice that ended up being mostly skin. (This can go to the chickens if you’re choosy about your strips). Optional – small onion or spring onion to your preference.
As I sliced each half, I then layered them in a large deep pan (something like a lasagna pan size) and sprinkled coarse salt on every other layer. The layered salting made it so I didn’t have to do any stirring or shushling, so I didn’t end up breaking those pretty ribbons! Cover and set in the refrigerator for 30 minutes to an hour. Pour off the fluid, rinse well with cold water to remove excess salt and drain well. The more fluid you remove at this point, the more quickly and completely they will soak up the flavors in the dressing.
This can be done while you’re waiting for the drawing of water to happen and is so simple I call it my one jar wonder. In a mason jar, mix equal parts Olive Oil and Lemon Juice and shake well. Then, add one clove of garlic, sliced in a couple of large chunks so that they can be removed if you wish before serving. You can add some other herbs like Dill or Mint – really whatever your favorites are. I like to add some at this point for marinating flavor and then reserve some to sprinkle in prior to serving. Pour the dressing over the drained zucchini (and optional onion) and allow to set in the refrigerator for at least an hour. You can make this the day before – it will simply continue to soak in those wonderful flavors.
If you like this salad, you might also enjoy Maw Maw’s Cucumber Salad or Gigi’s Copper Penny Salad found here.