Zucchini sliced salad
Italian
Appetizers made with
vegetables
Zucchini, a delicious vegetable that is currently in season, can lose its delicious flavor when picked in ice water, so let it cool naturally after boiling. Onions can be soaked in water to remove the spicy taste.
Cooking time: 5 minutes
0 posts in arranging recipes
How to make it
1
Slice the zucchini thinly vertically using a slicer, blanch it in a boiled bouillon, and let it cool naturally.
2
Coarsely rinse the onions and soak them in water to drain them. Chop the myogata roughly.
3
Toss the tomatoes, which have been chopped with the skin, and A.
4
Put 2 into 3 and mix.
5
Place zucchini on a plate, place 4 on top, and pour olive oil on top.
Materials 1 person
-
- zucchini
- 1/2
-
- Basic Bouillon
- 500cc
-
- Onion
- 20g
-
- Fruit tomato
- 3 pieces
-
- Myo
- 1/2 pieces
-
[A]
- garlic
- 1 tsp
-
- Olive oil
- 2 tbsp
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Balsamic Vinegar
- 1/2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- Sliced basil
- 4 sheets
-
- capers roughly
- 1 tablespoon
-
- Black olive quartz, unspread
- 6 pieces
-
- For finishing olive oil
- 1 tablespoon
