Zucchini slices dance in an olive oil-vinaigrette until their cells give way and they suck up the flavor. Tossed with cherry tomato halves, kalamatas, and topped with long strips of Romano or Parmigiano cheese the salad is complete.

Ingredients

• 1 zucchini
• 2 tablespoons olive oil, extra virgin
• 1 teaspoon red wine vinegar, or white wine vinegar
• 1 tomato, or about 1 cup chopped or cherry tomatoes
• ¼ cup kalamata olives, pitted and roughly chopped
• 4 sprigs fresh basil, roughly chopped or cut into strips
• 1 teaspoon sea salt, to taste
• 1 pinch black pepper, to taste or red chili pepper flakes
• 2 ounces parmesan cheese, in strips or 1/4 cup pine nuts toasted instead (for vegan)

Other Meals

• Pesto Salmon with Grilled Eggplant & Zucchini Salad
• Pesto Pasta with Zucchini Marinated Salad
• Grilled Trout with Red Pepper Coulis, Grilled Garlic Bread & Zucchini Marinated Salad
• Zucchini Marinated Salad and Zucchini Soup