Salad with zucchini and parsley

A salad with zucchini and parsley sounds light and fresh! Here’s a simple recipe to bring out the best in these ingredients:

Zucchini and Parsley Salad

Ingredients:

• 2 medium zucchinis, sliced into thin rounds or half-moons
• 1/4 cup finely chopped fresh parsley
• 1/4 cup thinly sliced red onion (optional for a bit of sharpness)
• 1/4 cup cherry tomatoes, halved (optional for added color and flavor)
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional for a bit of tang)
• Salt and pepper, to taste
• 1/4 cup crumbled feta or shaved Parmesan (optional for added richness)

Instructions:

1. Prepare the Zucchini: If you prefer your zucchini raw, you can use it as is. Alternatively, for a softer texture, lightly sauté the zucchini in a pan with a touch of olive oil for 2-3 minutes until tender but still crisp. Let it cool before using in the salad.

2. Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper.

3. Combine Ingredients: In a large bowl, combine the sliced zucchini, parsley, red onion (if using), and cherry tomatoes (if using).

4. Dress the Salad: Drizzle the dressing over the salad and toss gently to coat everything evenly.

5. Add Cheese: If you’re using feta or Parmesan, sprinkle it on top before serving.

6. Serve: Enjoy immediately or let it sit for a few minutes to allow the flavors to meld.

Feel free to adjust the ingredients based on your preferences or what you have on hand! Adding some nuts or seeds for crunch or a splash of balsamic vinegar for extra depth could also be great variations.