Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Zucchini carpaccio salad - A recipe by wefacecook.com


0 minutes


  • 4 small zucchinis
    2 scallions, chopped
    2 sun dried tomatoes, chopped
    1/4 cup toasted pine nuts, chopped
    1/4 cup crumbled feta
    pinch of red pepper flakes (optional)

    basil & parsley vinaigrette: (this will make extra)
    1 cup flat leaf parsley
    1 cup basil
    1/4 cup olive oil
    2 tablespoon wine vinegar
    juice of 1/2 small lemon (about 2 tablespoons)
    2 garlic cloves, crushed
    1 teaspoon honey or agave
    salt & pepper to taste


  • Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

    Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

    Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

    Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.

    Cover leftover dressing and store it at room temperature.
Have you tried the recipe?

Zucchini carpaccio salad