FoodHealth & FitnessRecipes

Garden Summer Salad


  • 1 large zucchini
  • 12 cherry tomatoes (cut into quarters)
  • 1 red onion-thinly sliced
  • 9 oz mozzarella (chopped into small cubes)
  • 2 Tablespoon fresh parsley leaves- chopped
  • 1 Tablespoon fresh mint leaves-chopped
  • Juice and zest of 1 small lemon
  • 5 Tablespoon olive oil
  • 2 cloves garlic, crushed through a garlic crusher or finely minced
  • 1 teaspoon cayenne pepper
  • Salt and pepper- to taste
  • 10 oz pasta


  • Cook the pasta according to package directions. Drain and rinse in cold water.
  • Using a potato peeler slice the zucchini into tiny strips.
  • In a small bowl combine olive oil, lemon juice and zest, chopped parsley and mint, salt and papper, cayenne pepper and crushed garlic.
  • In a large bowl combine cooked and slightly cooled pasta, sliced zucchini, chopped tomatoes and mozzarella, pour a mixture of oil and seasonings and stir genly.

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