Zucchini, Tomato, Olive and Mozzarella Salad
This is the perfect salad for a warm evening. It works well alongside a piece of grilled fish or just served with a simple bruschetta and chilled glass of wine.
1 zucchini, sliced
1 large tomato
A handful of Kalamata olives
2 tsp fine capers
1 ball of mozzarella, roughly torn
A few pea shoots
Lemon Thyme and Dill
Extra Virgin Olive Oil
Lightly sautee the onions and zucchini in a little olive oil with a pinch of flaked sea salt (you can even keep it all raw if it’s roasting hot and you can’t stand the heat of the oven) for no more than 2-3 minutes. Set aside for a moment to allow It to cool and add some lemon zest.
Meanwhile, slice the tomato on to a plate and add a little flaked salt and ground black pepper at this point. Then layer the zucchini, olives, capers and torn mozzarella. Finally add the pea shoots, plenty of dill and a little lemon thyme if you have it.
Finish with a swirl of monocultivar olive oil, ideally from the South of Italy as these ingredients really sing together. We chose Talismano from Marco Rizzo in Campania, a wonderful monocultivar carpellese which has a good green almond note and decisive peppery kick.