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Leslie Myers

Zucchini Noodle Salad with Marinated Cherry Tomatoes

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Prep Time 15 minutes
Marinating Time 15 minutes
Servings: 4 servings
Ingredients Equipment Method

Ingredients
  

  • INGREDIENTS FOR MARINATED "TOMATO SAUCE":
  • 1 Pint Sweet Cherry Tomatoes cut in half (or 2 Cups Diced Heirloom Tomatoes)
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Olive Oil
  • 1 tsp. Garlic minced
  • 6 Basil Leaves cut “chiffonade” (or thinly cut ribbons)
  • Sea Salt and Freshly Ground Pepper to taste
  • INGREDIENTS FOR ZUCCHINI NOODLES:
  • 4-6 each Small Zucchini about 6 inches long
  • 1 Tbsp. Extra Virgin Olive Oil the higher the quality the better
  • 1/4 tsp. Sea Salt
  • Juice of 1/2 Lemon
  • 4 tbsp. Pinenuts toasted (at 325 degrees for 5 minutes)
  • Additional Basil cut “chiffonade” (or thinly cut ribbons), for garnish

Equipment

  • Cutting Board
  • Chef's Knife
  • Measuring utensils
  • Mixing bowl
  • Wide Mouth Peeler

Method
 

  1. Combine all ingredients except the pinenuts for marinated tomatoes and let sit for at least 15 minutes. The tomatoes can be marinated up to a day.
  2. With a wide mouth peeler, cut long strips off zucchini until you hit the seed pocket area. Rotate a quarter turn and continue to peel off “noodles”.
  3. Combine zucchini noodles with lemon juice, olive oil, and salt.
  4. Mound zucchini noodles on a plate. Top with marinated tomatoes.
  5. Top with basil, toasted pinenuts, and freshly ground pepper.