Raw Zucchini Salad with Burrata

Name: Raw Zucchini Salad with Burrata
Prep time: 15 min
Yield: 4 as a side
Cuisine: Italian
Ingredients: 2–3 zucchini, shaved lengthwise into thin ribbons with a vegetable peeler; 1 cucumber, smashed, roughly chopped; 1 cup chunky croutons, store-bought or homemade; Extra virgin olive oil, to taste; ½ lemon, juiced; 1 whole preserved lemon, finely chopped; 2 tbs roasted pistachios, roughly chopped; 1 small handful dill, roughly chopped, or to taste; 1 handful basil leaves, or to taste; 1 x 150g ball burrata

My zucchini salad with burrata: fresh, delicious and made for summer.

Serves: 4 as a side
Prep: 15 mins
Cook: No cook
Difficulty: Easy

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Ingredients

2–3 zucchini, shaved lengthwise into thin ribbons with a vegetable peeler
1 cucumber, smashed, roughly chopped
1 cup chunky croutons, store-bought or homemade
Extra virgin olive oil, to taste
½ lemon, juiced
1 whole preserved lemon, finely chopped
2 tbs roasted pistachios, roughly chopped
1 small handful dill, roughly chopped, or to taste
1 handful basil leaves, or to taste
1 x 150g ball burrata

Method

Put the zucchini ribbons, cucumber and croutons in a large bowl.
Drizzle generously with olive oil, season with salt and freshly ground black pepper, and squeeze in the lemon juice. Add the preserved lemon, pistachios and dill, and toss well so everything is evenly coated.
Transfer the salad to a serving plate and finish with the basil leaves. Place the burrata on top, drizzle with more olive oil and season lightly with salt and pepper.
Slice open the burrata just before serving so the creamy centre spills over the salad.