Easy Side

Zucchini, olive, fresh herb and goat’s cheese salad

Name: Zucchini salad recipe
Yield: 6
Ingredients: 1kg zucchini; 50.00 ml lemon juice, or to taste; 2 garlic cloves, crushed; 6 anchovy fillets (optional, we used Ortiz), finely chopped; 120g pitted black olives, roughly chopped; 250.00 ml loosely packed basil; 250.00 ml loosely packed mint leaves; 100ml extra virgin olive oil; 100g soft goat’s cheese, crumbled; 50g pine nut

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Zucchini, olive, fresh herb and goat’s cheese salad — Chris Court

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by Danielle Alvarez

Dec 13, 2024

"This salad is incredibly simple to put together and yet still delivers on flavour and texture. It also works as a wonderful side dish as it’s served at room temperature and its light and fresh flavours go with almost anything." - Danielle Alvarez

1kg zucchini
2 1/2 tbs lemon juice, or to taste
2 garlic cloves, crushed
6 anchovy fillets (optional, we used Ortiz), finely chopped
120g pitted black olives, roughly chopped
1 cup loosely packed basil
1 cup loosely packed mint leaves
100ml extra virgin olive oil
100g soft goat’s cheese, crumbled
1/3 cup (50g) pine nuts, toasted

Method

1.

Cut zucchini on the diagonal into 5mm-thick slices, then cut slices lengthways into long, thin pieces about the thickness of spaghetti.
2.

Combine juice and garlic in a large mixing bowl. Stand for 2-3 minutes for flavours to infuse. Add anchovies (if using), olives, herbs and olive oil. Season to taste and stir to combine.
3.

To serve, add zucchini to anchovy mixture, season to taste and toss to combine. Transfer to a large serving bowl or platter and scatter over goat’s cheese and toasted pine nuts.