Zucchini Ribbon Salad
3 small zucchini, washed & dried, ends removed
Parmigiano Reggiano, shaved - see below
dried oregano - a generous two pinches, rubbed
olive oil
kosher salt
freshly ground black pepper
1 small or medium ripe tomato, washed, dried, thinly sliced
Slice the zucchini lengthwise, using a vegetable peeler. You'll get the hang of it after a few slices. Place slices into a bowl as you slice. Add shards of Parm by slicing into the bowl, also using a vegetable peeler. Add a generous drizzle of olive oil and dried oregano to taste. Rub the oregano as you add it to release the flavor. Season with kosher salt and freshly ground black pepper. Allow to mingle for at least 15 - 30 minutes. You will see transformation take place. The zucchini will release water. The cheese will become kind of hydrated from the juices of the zucchini liquid and the oil. The oregano, salt and pepper season everything nicely. It's a mildly flavored salad that allows the zucchini to shine. Once you can see the difference in your salad . . . the slices of zucchini become more pliable and look more like ribbons instead of stiff slices and there's more liquid in the bowl.......then, add your thin slices of tomato and toss gently. Transfer to another bowl, leaving the juices behind, if you like. There will be quite a bit of liquid. If you're like us, take a sec to dunk some bread in bowl #1 and sop up the flavors! Enjoy! I'm sure this delicious salad is going to end up topping some crusty grilled ciabatta bread at "KPK At The Market's Bruschetta Bar" when zucchini is abundanza later this summer!
Ribbon Love,
Katie
