Ingredients:
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about 2 tablespoons)
2 tablespoons capers, plus 2 teaspoons caper brine
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
3 medium zucchini
1 cup cherry tomatoes, sliced in half lengthwise
⅓ cup shaved parmesan cheese
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
⅓ cup roasted salted almonds, chopped
Directions:
To make the dressing, stir together the oil, shallot, capers, brine, lemon zest and juice, and garlic in a small bowl. Season with salt and pepper. Set aside.
Trim ends of zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into ¼ inch slabs, then slice those slabs lengthwise into ¼ inch batons. Place in a large bowl.
Season the zucchini with salt and pepper and toss to coat. Stir in the tomatoes, cheese, basil, parsley, and almonds. Toss with the dressing and serve.
Serves: 4 - 6
“Add-in” ideas for a heartier salad: chopped cooked chicken, cooked shrimp, cooked pasta (penne, rotini, or bowties), pearl couscous, or chopped avocado (if serving immediately).