Cynthia Graubart’s Marinated Zucchini Salad

Cynthia Graubart is a James Beard Foundation Award-winning cookbook author, cooking teacher, and Emmy-nominated culinary television producer. She is the chair of the Broadcast Committee for the James Beard Foundation Awards and a University of Georgia Grady College of Journalism and Mass Communication Fellow. With decades of experience behind her, Cynthia has produced live multi-camera television specials, in-studio culinary television series, and on-location packages. In front of the camera, Cynthia shares her passion for helping families spend more time at the dinner table together. For more about Cynthia, please visit her website, CynthiaGraubart.com

Cynthia Graubart's Marinated Zucchini Salad

Crunchy and cool, this salad is welcome on any summer menu and is particularly nice with grilled meats. A specialty developed in Spain, sherry vinegar is a mild, fruit-forward vinegar. Other fruity vinegars make good substitutes. Chilling this salad for at least 3 hours is essential for its cooling effect. Leaving it for 24 hours is even better.

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Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds zucchini trimmed
• 3 tablespoons extra-virgin olive oil
• 1/4 cup sherry vinegar
• 3 tablespoons finely chopped fresh mint plus whole leaves for garnish
• 4 garlic cloves minced

Method

 

1. Cut the zucchini lengthwise in half, and lengthwise in half again. Slice crosswise into 1/4-inch-thick pieces. Add the zucchini to a large bowl. Drizzle with the oil and toss with the vinegar, chopped mint, and garlic.
2. Refrigerate for at least 3 hours, or for best flavor, 24 hours. Garnish with mint leaves
3. before serving.

Notes

Reprinted from Zucchini Love by Cynthia Graubart
Copyright 2023, Gibbs-Smith Publishing