Marinated Zucchini Tomato Mozzarella Salad Recipes

MARINATED ZUCCHINI SALAD

Steps:

• Thinly slice zucchini and add to a large bowl.
• Mix all the marinade ingredients and pour over the zucchini.
• Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
• When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.

MARINATED ZUCCHINI TOMATO MOZZARELLA SALAD

Steps:

• Rinse the zucchini and shave or slice it very thinly. This goes best with a mandolin slicer. Otherwise a sharp knife with a long blade will do. You can also use a vegetable peeler. Once you have sliced the zucchini, place the slivers on a microwave-resistant plate or tray.
• Place the zucchini in the microwave and cook them for 2 minutes until soft. You can also grill them instead of using a microwave. Make sure it doesn't burn. Do this in batches if necessary.
• Combine the balsamic vinegar and 3 tablespoons of the olive oil. Lightly brush a medium baking dish with this mixture and place some slices of zucchini on top of it. The zucchini is fragile, try not the tear it.
• Brush again lightly and top with some more zucchini. Sprinkle with a little pepper now and then. Keep brushing the zucchini slices until all have been used.
• Brush one last time with the balsamic vinegar mixture to keep the top layer moist. Cover it with some cling film and let the zucchini marinate in the fridge for at least an hour. Slice the cherry tomatoes in half. Divide the marinated zucchini ribbons over plates. Top with some shredded fresh mozzarella di bufala and garnish your plates with sliced cherry tomatoes, the pine nuts, the croutons and the fresh basil. Sprinkle with some freshly ground black pepper and extra olive oil. Serve.

ZUCCHINI, TOMATO AND MOZZARELLA SALAD

Steps:

• Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
• Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
• Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
• Cut mozzarella into 12 slices.
• Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
• Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Steps:

• Mix together first five ingredients for dressing and toss in cheese and tomatoes.
• Chill until ready to serve.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.