Zucchini salad with goat's cheese, dill and lemon. A really great and easy summer salad.
I hr want more salad? You get more salad! The 5-minute beetroot salad with capers and feta has apparently tasted so good to many of you that it should go straight on with the tasty vegetables. Your messages on Facebook, Instagram and via email were definitely quite clear. Alright - let's go! Because here he comes, the next really great and simple summer salad: zucchini salad with goat's cheese, dill and lemon. BÄM! (Would the child say so now).
Zucchini are often more of an unobtrusive vegetable pans thing here in Germany. Neutral in taste, they do not hurt and in interaction with other varieties, there are no major problems. By contrast, the zucchini case looks quite different with our southern neighbors: there, roasted, fried, boiled, tamped zucchini - and processed into great, aromatic dishes. Such as. to this vegetable salad, which I have recently eaten several times in different variations on the wonderful Greek island of Tinos.
As little zucchini as possible are briefly cooked in water, cut into slices and served with plenty of olive oil and salt. That alone is wonderful. This base variant you can still pimp your mood. For example, with a spicy goat cheese, herbs, capers, lemon ... and - ZACK - suddenly you have a small aroma bomb on the plate.
The salad is a great side dish for grilling or on summery (brunch) buffets. But as a main course with crispy bread, he gives everything. The main thing is you give him enough good olive oil. Since the zucchini are high in water, very low in calories, rich in vitamins and easy to digest, you really do not have to save on the oil, ne.
Have it! ღ
P.S .: You have not had enough of salad, vegetables and co.? Here are many more delicious recipes.
Recipe for Summer Zucchini Salad with Goat Cheese, Dill and Lemon
500 g small zucchini
juice 1 lemon
50 g solid Goat cheese on a piece, coarsely grated
1 handful of cherry tomatoes, halved
3-4 tablespoons olive oil
sea salt and black pepper
1 twig dill, roughly dissected
1 untreated lemon in columns
1 tb of capers loaded
Wash the zucchini and bring to a boil in a large saucepan or pan with water. Add the lemon juice and simmer on low heat for about 10 minutes (see tip below). The courgettes should be pleasantly soft, but firm and not mushy.
Remove the courgettes from the water and allow to cool briefly. Quarter and neatly arrange on a large plate or plate.
Spread the grated goat's cheese and cherry tomatoes on the zucchini and drizzle with olive oil. Season salt and pepper and sprinkle capers with dill (and who likes).
Spread the lemon wedges on the zucchini salad so everyone can express the juice fresh on their plate.
It's often not so easy to get a little zucchini. In the supermarket, the zucchini according to EU standards are usually quite a veritable size. The organic variety is usually smaller and better suited for the salad. And of course, if you have zucchini in your own garden, you can harvest them young and tender.
If you only get large zucchini, the recipe will still work. Then you only need a really big pot, because the zucchini should be cooked whole and not halved.Leftovers stay well covered in the fridge for a few days.