Zucchini, Mozzarella & Roasted Apricots Salad

Name: Zucchini, Mozzarella & Roasted Apricots Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 zucchini; 4-6 apricot; 1 mozzarella; 1 onion; a few sprigs chives; 1 lemon; 4 tbsp olive oil; a pinch floral salt; to taste black pepper; 1 tbsp honey; 1 lemon; 2 tbsp olive oil; a pinch floral salt; to taste black pepper; 1 tbsp olive oil; 1 tbsp honey; to taste black pepper

This bright and refreshing salad pairs crisp zucchini ribbons with sweet roasted apricots and creamy mozzarella, all brightened by a zesty lemon‑olive oil dressing. The combination of sweet, tangy, and savory flavors makes it a perfect light lunch or elegant starter.

Maker: KEÏLI

From: Facebook(view original)

Zucchini, Mozzarella & Roasted Apricots Salad

Prep Time

20 min

Cook Time

10 min

Servings

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Cooking context

30 min estimated total time for 2 servings.

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Lunch Salad Vegetarian Mediterranean

Ingredients

2 zucchini
4 apricot
1 mozzarella
1 onion
a few sprigs chives

Zucchini Marinade

1 lemon
2 tbsp olive oil
a pinch floral salt
to taste black pepper

Apricot Glaze

1 tbsp olive oil
1 tbsp honey
to taste black pepper

Instructions

1
Wash the zucchini and trim the ends. Using a mandoline or a sharp knife, slice the zucchini into long ribbons.
2
Place the zucchini ribbons in a bowl and add the juice and zest of one lemon, 2 tbsp olive oil, a pinch of floral salt, and black pepper to taste. Toss to coat evenly and let the ribbons marinate for 10 minutes.
3
While the zucchini marinates, halve the apricots and remove the pits. Heat 1 tbsp olive oil in a skillet over medium heat.
4
Add the apricot halves to the skillet, drizzle with 1 tbsp honey, and sprinkle a pinch of black pepper. Cook for 3–5 minutes, turning once, until the apricots are tender and lightly caramelized. Remove from heat and set aside.
5
Finely mince the onion and chop the chives; set them aside for garnish.
6
Slice or tear the mozzarella into pieces and arrange them on a serving platter.
7
Drain any excess dressing from the marinated zucchini if desired, then spread the ribbons over the mozzarella evenly.
8
Arrange the warm caramelized apricot halves on top of the zucchini ribbons.
9
Drizzle any remaining zucchini dressing over the assembled salad.
10
Sprinkle the minced onion and chopped chives over the top and serve immediately, optionally with extra lemon wedges.