Fresh and festive, this Cured Zucchini Salad with Pickled Red Onion is simple and flavoursome. You'll also find the recipe for making the pickled onion below, which you can make and use in a variety of dishes, for weeks!
- 3 medium zucchini – 650g, sliced into very thin circles
- 1 tbsp Flaky salt
- 1⁄4 cup Salute semi-dried black olives – halved and pitted
- 2 tbsps pickled red onion
- 3 tbsps Salute Extra Virgin Olive Oil (you can use the oil from the olives)
- fresh dill, chopped or picked into small pieces
- 180g crumbled barrel aged feta, optional
- 100g mixed leaves or baby spinach
- 1⁄2 tsp Nigella Seeds, optional.
Cure the zucchini by tossing in 1 tbsp flaky salt. Leave to sit for 1⁄2 – 1 hour. Rinse and drain well using some kitchen paper to remove moisture.
Make a bed of leaves in a shallow salad bowl, arrange zucchini over the leaves. Evenly layer the olives, then red onion, and finally the dill and feta, if using. Season a little with pepper and salt, drizzle with 3 tbsps olive oil, sprinkle with Nigella Seeds, if using, and serve with good crusty bread.
Small white zucchinis, halved and grilled on the BBQ, can replace the cured zucchini.
How to make the Pickled Red Onion
You will love this! Fabulous on oysters, or simply cooked fish, especially oily varieties. It adds colour, texture and flavour to many salads and vegetables that marry well with onion or vinegar. It is a staple in our house – there is always a jar in the fridge!
- 1⁄2 red onion
- 1⁄2 – 1 cup white wine vinegar.
Dice the onion finely. Put in a jar, cover with vinegar. Leave for a minimum 1⁄2 hour. Seal with lid, store in fridge for weeks.