Back in the day, when I worked at DiVino Wine Studio, I was so fortunate to be able to go spend some time in Sicily, learning to cook from industry professionals and locals alike; it was an unforgettable experience in a beautiful location!
Summer time in Sicily reminded me so much of Mexico, as it is full of cacti bearing prickly pears and tons of bougainvillea. If I closed my eyes, I could almost feel I was back home, maybe that’s one of the reasons I loved it so much there. The people, the history, the culture and the food are amazing, and well worth a trip if you can make it.
Sicily is undeniably Italian and their way to enjoy life and food are inextricably linked. La Dolce Vita is a real thing, and I experienced that while in Sicily. Long, sunny, summer days spent in the kitchen led to long and relaxed evenings around the table - great food, great wine and great company make for an amazing experience. As I reflect on those days now, I realize sometimes we need to take things slow and sit back and enjoy the simple things in life.
That little bit of wisdom can translate to this recipe: simple ingredients can make something truly outstanding, as I learned in Sicily. Just zucchini, lemon juice, mint and olive oil, some seasoning and a simple technique can make the most delicious dish. And serving it to friends and family makes it totally perfect.
This is the best time of year to make this salad, as zucchini and mint are abundant at farmers markets; choose tender, small zucchini because they will have less seeds than the big monster ones. Bring out your flakiest sea salt (I’m using a sea salt from Nova Scotia), your fruitiest extra virgin olive oil (I love Oro del Desierto, from Spain) and grab some mint from the garden and you’ll be ready to go! If you don’t have a mandoline, use a vegetable peeler to make very thin zucchini ribbons.
Make the salad and once plated, let it sit for a few minutes for the salt and lemon juice to do their job of softening the zucchini a little bit, and then enjoy!
Zucchini Carpaccio with Mint
3 zucchini, trimmed
Flaky sea salt and cracked black pepper to taste
Juice of 1 lemon
2-3 Tbsp extra virgin olive oil
Handful of mint leaves
Using a mandoline or vegetable peeler, slice zucchini lengthwise into thin ribbons.
Place ribbons on platter and sprinkle with sea salt and pepper, then drizzle with lemon juice and olive oil.
Top with mint leaves and let sit for 10 minutes.
Serves 4.