Directions
- Inspired by the traditional Macedonian zucchini salad, this version is my personal interpretation, enriched with carefully selected ingredients to suit my own taste. With the goal of making the salad more nourishing and well-balanced, I added protein-rich ingredients and healthy fats that increase its nutritional value and make it more satisfying.The combination of fresh zucchini and roasted red peppers brings an authentic, homemade character, while the cottage cheese and toasted almonds add protein, texture, and a balanced flavor. Light, fresh, and nourishing, this salad is perfect as a light lunch, a dinner side, or an elegant appetizer.
Ingredients- 2 zucchini
- 4 roasted red bell peppers (jarred or freshly grilled)
- 150 g cottage cheese
- 50 g toasted almonds, roughly chopped
For the dressing:-
- 2 garlic cloves, finely chopped
- 3 tbsp olive oil (for grilling and dressing)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh parsley, finely chopped
- Salt, to taste
For serving:- 6–7 fresh basil leaves
- 4 slices toasted baguette
Directions- Prepare the zucchini
Slice the zucchini lengthwise into thin strips. Brush with 1 tbsp olive oil and grill for 3–4 minutes on each side, until tender and lightly golden. - Combine the vegetables
Slice the roasted peppers into long strips and mix them with the grilled zucchini. - Add the cheese
Add or crumble the cottage cheese and gently combine to maintain its texture. - Make the dressing
In a small bowl, mix the garlic, parsley, olive oil, apple cider vinegar, and a pinch of salt. - Assemble and serve
Arrange the salad on a plate, drizzle with the dressing, sprinkle with toasted almonds, and garnish with fresh basil. Serve with toasted baguette slices on the side.
Tip: The salad tastes best when the zucchini is slightly warm and the dressing is freshly prepared, allowing all flavors to shine.
