I prepared this salad in minutes. All you need is a few zucchini, mozzarella, cherry tomatoes and good quality olive oil. I chose buffalo mozzarella for its creamy and rich taste but ordinary cow's one would do too.
Zucchini, eggplant and peppers are one of the easiest vegetables to cook on a barbecue or on a griddle pan. In a few minutes they get such a fantastic taste. Slice the vegetables as thinly as you can, possibly using a mandolin but a sharp knife would be OK too.
Drizzle them with olive oil and if you like sprinkle a little balsamic vinegar on them too. So simple yet so delicious.
I cannot wait for spring to taste the first artichokes, fava beans, asparagus and fresh wild Italian herbs, I am hoping to post more fresh and light recipes soon!
If you like zucchini check out these marinated zucchini with mint garlic and balsamic vinegar which I made some time ago with my friend Rosetta.
- Prep Time : 15 minutes
- Cook Time : 10 minutes
With a mandolin slicer or with a knife slice the zucchini into thin slices.
Heat up a griddle pan and when it is very hot grill the zucchini on both sides until they are tender. Put them on a plate, sprinkle them with salt, a generous drizzle of olive oil and mix well. Add a little balsamic vinegar if you wish.
Cut the mozzarella into pieces. Arrange the zucchini on a plate, scatter the mozzarella pieces on top and the halved cherry tomatoes. Sprinkle with watercress and drizzle again with a little olive oil. Serve with rustic bread or breadsticks.