Zucchini, Tomato and Fresh Mozzarella Salad

When the summer heat is intense, we break out the slicer/grater attachment for no cook salads and slaws that can easily be bulked up with your protein of choice for quick lunches and dinners without heating up the kitchen.

From AnkarsrumUSA recipe developer, Carmi Adams:

On the central coast of California where I live, houses with AC are not common.  With a temperate climate for most of the year, there are still several weeks during the summer that make you want to hug some ice packs.  So recipes with minimal cooking or no cooking are always a priority for me.  And if I can use up some summer produce in the process, even better!  Zucchini, tomatoes and basil are all in peak season right now, and if you garden, you’re probably inundated with them.

While the slicer/grater attachment does most of the work in this recipe, there is a very important step after all the zucchini is shredded that you don’t want to skip.  Place it in a clean kitchen towel and firmly squeeze all the excess moisture out of it.  This allows the zucchini to soak up the dressing and gives it lots of flavor.

Do a large handful at a time, in order to thoroughly squeeze out the liquid from the zucchini

 

Add the remaining ingredients and stash in the fridge until ready to eat.  It actually tastes better once it sits for a few hours, so bonus points for a no cook AND make ahead meal.  Throw in some chopped up rotisserie chicken or a can of chickpeas and you have a complete meal instead of a side dish.  The fresh mozzarella can be swapped out for feta or left out all together if you need it to be dairy free.

Please let us know if you have any questions or comments.  Stay cool out there!

Zucchini, Tomato and Fresh Mozzarella Salad

Prep Time: 15 minutes

 

908 g. (2 pounds) zucchini

454 g. (1 pound) grape or cherry tomatoes, cut in half or quarter

72 g. (1/2 cup) pitted Kalamata olives, chopped

227 g. (1/2 pound) fresh mozzarella pearls, or one large ball fresh mozzarella

6 g. (1/2 cup loosely packed) fresh basil, chopped

60 g. (1/4 cup) champagne or white wine vinegar

55 g. (1/4 cup) olive oil

6 g. (1 tsp.) kosher salt

freshly ground pepper, to taste

 

Set up the Ankarsrum mixer base with the slicer/grater attachment and the regular size grater drum.  Place a large bowl underneath to catch zucchini.

Trim the ends off zucchini.  Turn the Ankarsrum on to medium-high speed (5 o’clock) and use the plunger to help push the zucchini through.

Take about 1/3 of the shredded zucchini and place in a large clean kitchen towel.  Gather it up and squeeze out excess moisture from the zucchini over the sink, squeezing very firmly.  Place the zucchini in a large bowl once squeezed out.  Repeat with another 1/3 of the zucchini, and then the last 1/3.

Place the remaining ingredients in the bowl with the zucchini.  If using mozzarella pearls, just crumble them apart into their individual balls.  If using a large ball of mozzarella, tear into bite size pieces.

Stir ingredients together, cover, refrigerate and let sit for at least 2-3 hours before serving.  Taste and adjust seasoning if desired.

 

Yield: 6-8 servings

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.