Believe it or not, but I don't only eat sweets. It might be hard to tell from all the sweet things I post here. But, in fact, I really do love eating good, healthy food. It would be a shame to let all the beautiful, colorful vegetables at the farmers' market (and in my garden!) go without notice. This salad is a brilliant way to pack in a ton of colorful, fresh veggies -- all without heating up the house with any cooking. There is no real 'pasta' in this recipe -- the 'pasta' is actually thin slices of the raw zucchini and cucumber. It's great as a side salad, or it can be a more substantial dish with the addition of walnuts and Mozzarella. Delicious, refreshing, pretty!
|Fresh veggies: basil, sliced fennel, red cabbage, sweet peppers, cherry tomatoes, zucchini and cucumber|
1 cup halved cherry tomatoes
1/2 cup diced sweet peppers, any color
1/4 cup fennel, sliced thinly
3-4 Tablespoons chopped, fresh basil, plus extra for garnish
1 teaspoon minced garlic
3 Tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
2 small/medium zucchini
1 medium cucumber (optional)
1 cup red cabbage, sliced thinly
chopped, toasted walnuts
1. Wash all produce well.
2. In a medium bowl, toss to combine the cherry tomatoes, peppers, fennel, basil, garlic, olive oil and vinegar. Set in the fridge to marinate for 20 - 30 minutes, tossing again after 10 minutes.
3. Meanwhile, prepare the zucchini and cucumber (if using): using a potato peeler, create thin slices of both, removing the cucumber skin first (the zucchini skin is fine). Set aside.
4. Assemble your salad: Place a small handful of the zucchini and cucumber on a plate. Sprinkle about 1/4 cup red cabbage on top of the zucchini/cucumber. Spoon about a cup of the marinated veggies on top of the cabbage. If you'd like, top with walnuts and/or pieces of fresh Mozzarella. Enjoy!