Zucchini Salad

By Emeri De Bortoli
Feature recipe for January 2015

Serves 4-6

  • 3 small zucchini, cut lengthwise into thin ribbons
  • salt and pepper
  • 2 tbsp of white wine vinegar
  • 2 tbsp oil
  • 1 tbsp Dijon mustard
  • 1 clove garlic, crushed
  • 1 tbsp tarragon, chopped
  • ½ small red capsicum, thinly sliced
  • 150g semi-dried tomatoes
  • olives

Salt the zucchini ribbons liberally, place in a colander and set aside for 20 minutes. Rinse well and pat dry.Combine vinegar, oil, mustard, garlic, salt and pepper. Place zucchini, tarragon and capsicum in a bowl and toss with the dressing and let stand for 1 hour. When ready to serve, toss through the semidried tomatoes and garnish with olives.

Enjoy with La Bossa Sauvignon Blanc - This Sauvignon Blanc is full of passionfruit and green apple with just enough acidity to keep the palate fresh and lively.

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