This Mediterranean zucchini salad with warm goat cheese combines the flavors of summer: delicate zucchini strips, sweet cherry tomatoes, aromatic thyme, and creamy, gratinéed goat cheese, refined with a hint of lavender honey. Whether as a light appetizer, summer dinner, or grilling side dish – this summer recipe with zucchini and goat cheese is prepared in just a few minutes and brings a Mediterranean holiday feeling to your plate.
Perfectly paired with: 2023 Dievole Trebbiano Campinovi Toscana IGT
Kitchen Utensils:
- 1 cutting board (wood or plastic)
- 1 good knife
- 1 Y-peeler (suitable for right and left-handers) or a mandoline
- Several medium-sized mixing bowls
- 1 non-stick pan
Ingredients (for 4 people)
- 300g cherry tomatoes (preferably very ripe)
- 1 clove garlic
- Juice and zest of half a lemon
- Fresh thyme
- 1 zucchini
- 1 roll of goat Camembert
- Olive oil
- Oil for frying (sunflower)
- Lavender honey
Preparation:
Wash the zucchini, remove the ends, and slice lengthwise into fine strips with a Y-peeler or mandoline. Lightly salt the zucchini strips and let them sit briefly.
Wash the cherry tomatoes, quarter them, and mix in a bowl with a little olive oil and a pinch of salt.
Slice the goat cheese into pieces about a thumb's width thick. Preheat the oven to 220 °C grill function (or convection grill).
Heat some sunflower oil in a non-stick pan. Peel the garlic clove and lightly press it with the flat side of a knife. Add the zucchini strips to the hot pan and sauté briefly with the garlic clove until they soften and develop a slight roasted aroma.
Grate the lemon zest directly over the zucchini, then add the lemon juice. Let it steep for about a minute, then season with freshly ground pepper.
Place the goat cheese slices on a baking sheet lined with parchment paper and gratinate for about 2 minutes until the cheese is lightly browned. This creates the typical creamy warm goat cheese that perfectly complements the fresh ingredients.
To serve, carefully mix the lukewarm zucchini strips with the cherry tomatoes and arrange on flat plates or pasta bowls. Place a slice of gratinéed goat cheese on top of each and drizzle with a little lavender honey. Finally, pluck fresh thyme over it and serve immediately. Done!
Tip: This Mediterranean recipe tastes especially good with crispy ciabatta or toasted sourdough bread and is excellent as a light appetizer or summer main course.
