Minted Zucchini Salad

This recipe courtesy Ken Hoyt of Ken Hoyt Style

Serves 4


  • 1  tomato, diced and drained
  •  Juice of one whole lemon
  • 3 Tbls.  extra-virgin olive oil
  • 1/3 cup  fresh mint leaves, julienned
  • 1/4 cup  flat-leafed parsley leaves, chopped
  • 1 lb. zucchini (about 3 medium), sliced thin
  • 1/4 lb. Gruyere cheese, shredded
  • Kosher salt, to taste
  • Freshly ground white pepper, to taste
  • Fresh mint sprigs (for garnish)


  1. Place the tomato in a small bowl, set aside.
  2. In a small bowl, whisk together lemon zest. lemon juice and olive oil. Set aside.
  3. Combine the zucchini, cheese and herbs in a serving bowl. Drizzle 3/4’s of the vinaigrette over zucchini and toss with salt and pepper to taste.
  4. Toss the diced tomato with the remaining vinaigrette and salt and pepper to taste.
  5. Divide the zucchini salad among 4 plates and dress the top with the tomato salad, garnish with a few mint leaves.


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