Young Zucchini Salad with Cherry Tomatoes and Mint Sicilian Pesto
⏳ Time
15 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Young Zucchini Salad with Cherry Tomatoes and Mint Sicilian Pesto
Ingredients
- Marinated cherries - 4.2 oz
- Young zucchini - 1 piece
- Corn Salad - 5.3 oz
- Pistachios - 1.8 oz
- Cilantro - 0.7 oz
- Chopped almonds - 1.8 oz
- Fresh Mint - 1.8 oz
- Sun-Dried Tomatoes - 6 pieces
- Garlic - 1 clove
- Mild Chili Spice - a pinch
- Olive Oil - 1 fl oz
- Grated Pecorino Pepato Cheese - 1.8 oz
- Salt - a pinch
Step by Step guide
Step 1
In a mortar, crush the garlic with salt and pepper. Add and crush the almonds, then the mint leaves and cheese. Pat the sun-dried tomatoes dry with a paper towel, chop them, add to the mortar, and crush. Add oil – depending on how much oil is left in the tomatoes, you may need from 2 to 4 tablespoons.
Step 2
Wash and dry the corn salad with a paper towel and place it on a large plate.
Step 3
Wash the zucchini, peel it, and cut it into very thin strips like noodles, then place it on the corn salad leaves.
Step 4
Add the halved tomatoes, nuts, 2-3 tablespoons of the sauce, and finely chopped cilantro.
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