This zucchini salad is just as good the next day - different, because it's wilted a bit, but not mushy at all. I've been making it for dinner and then taking it to work in my lunchbox the next day.
Raw zucchini salad
- 2 large or 4 small zucchini
- 1 large hunk of Parmigiano Reggiano cheese (you won't need the whole thing)
- 1/2 cup fresh basil leaves, torn into pieces
- 2 Tbsp olive oil
- juice of 1 small Meyer lemon (or 1/2 small regular lemon)
- salt to taste
Now take the hunk of cheese and peel strips of that off into the bowl. Be generous; you'll want the contrast of the salty cheese with the mild zucchini. Add the torn basil leaves.
Drizzle the olive oil and lemon juice over the zucchini salad, and add a pinch of salt. Toss and taste. You may need a little more salt than you expect. Adjust until it's perfect, then serve.