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Gourmet
August 2005

Zucchini Melon Salad

Image may contain Food Lunch Meal Plant Produce Squash Vegetable Dish and Zucchini
Zucchini Melon SaladRomulo Yanes

In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the meat altogether.

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 4 main-course servings

Ingredients

2

medium zucchini (3/4 lb total)

1

teaspoon salt

2

(3-inch-wide) wedges honeydew melon, seeded and rind removed

1

whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife

1

(1/2-lb) piece Parmigiano-Reggiano

1

/4 cup packed fresh mint leaves, cut crosswise into thin shreds

1

/4 cup extra-virgin olive oil

1

/4 cup fresh lime juice

Special Equipment

an adjustable-blade slicer

Need to make a substitution?

Preparation

  1. Step 1

    Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold water. Arrange in 1 layer on paper towels and pat dry.

    Step 2

    Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.

    Step 3

    Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil and lime juice. Season with salt and pepper. Serve immediately.

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