Marinated Zucchini Salad | CUESA

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Returns March 17, 2022

Marinated Zucchini Salad


Sarah Henkin, CUESA’s market chef

It was prepared for the Food Wise Booth on July 19, 2011.


1 pound Zucchini
Olive oil
Salt and Pepper
1 tablespoon red wine vinegar
Fresh herbs, such as fino verde basil, oregano, mint, torn
¼ cup green olives, pits removed and finely chopped
½ cup breadcrumbs
½ pound mozzarella cheese, torn into pieces
Handful of cherry tomatoes, halved


Wash zucchini and slice into ¼-inch rounds.  Toss with olive oil, salt and pepper and grill over medium high heat or use a grill pan and cook until tender.  Remove from heat and into a nonreactive bowl.  Toss with red wine vinegar, fresh herbs and half of the olives.  Add in a couple more glugs of olive oil and let set for ½ hour.

Heat a sauté pan over medium heat.  Toss bread crumbs in pan with olive oil and remaining chopped olives and cook until crumbs are golden brown. 

To serve: Strain zucchini, reserving marinade, making sure you get some of the olive bits in with the zucchini.  Toss zucchini with more fresh herb leaves as desired, torn mozzarella and a touch of the marinade (you can save the rest to use as a salad dressing later).  Top with breadcrumbs and serve


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »