Zucchini Salad with Yogurt
Ingredients
250g zucchini (young)
150g Greek yogurt (I used buffalo milk yogurt)
2 sprigs dill
4 large mint leaves
4 large basil leaves
1 large garlic clove
1 tablespoon extra virgin olive oil
salt, black pepper
Servings: 2
How to prepare zucchini salad with yogurt
- Crush the garlic well in a mortar with a little salt and add the oil. Rub together a bit with the pestle and then let it sit until needed.
- Grate the zucchini on a coarse grater. Sprinkle with salt and let sit for 15 minutes. Then drain well (in your fist or in cheesecloth for larger quantities).
- Heat the widest pan you have (about 25-30 cm). Add the zucchini and saute, stirring constantly, for 30 seconds to 1 minute. It should only cook lightly so it stays crunchy and doesn't brown.
- Transfer the zucchini to a bowl, taste and add more salt if needed. Let cool completely.
- Rub the yogurt with a little salt until it becomes creamy. Grind black pepper and add the finely chopped herbs.
- When the zucchini has cooled, add it to the yogurt and mix until combined.
- Then pour the garlic oil through a fine strainer (a tea strainer works well) so only the infused oil goes into the salad. Discard the garlic left in the strainer or use it for something else.
- This time stir only 4-5 times in the salad, so you don't completely mix in all the oil - you want to see some streaks through the yogurt.
- Transfer the salad to a serving bowl. It's good on its own, just with crunchy whole grain Wasa bread. It's good for breakfast with a soft-boiled egg. It's good alongside pork and chicken grills. When serving with chicken, you can also grate some lemon zest into the salad along with the herbs.
