FFWD – Minted Zucchini Tagliatelle With Cucumbers and Lemon

Minted Zucchini...it's a salad, a very pretty salad...

I always find that summer’s reputation as the lazy, relaxing season is misleading. There’s so much going on – in the garden, in the community, among friends – that life can feel a little rushed.

So I was pleased that this month’s French Fridays recipes have been remarkably easy and just as impressive. Today’s dish is no exception – the title is long, but the prep time is short. Chopping onion and cucumbers, zesting and reaming a lemon, and slicing off long strips of zucchini with a vegetable peeler were the hardest steps. The rest is just picking and chopping some mint and making a lemony vinaigrette. (I deviated from the recipe and used olive oil in place of the pistachio oil called for. Splurging at Gourmet Warehouse wasn’t in the cards this month.) The salad marinates in the fridge for a couple of hours and then it’s ready to plate.

It’s another of those clever salads that are almost a quick pickle, too. This would do for a condiment or a picnic side, but I think it would really shine as the starter to a more elaborate meal. No one needs to know it was nearly effortless.

You can find many other blogged descriptions of this week’s FFWD recipe here: Minted Zucchini Tagliatelle With Cucumbers and Lemon

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28 thoughts on “FFWD – Minted Zucchini Tagliatelle With Cucumbers and Lemon

  1. I used walnut oil in place of the pistachio because that is what I had, but it may have been too mild. Using olive oil was the perfect substitute. Your salad looks beautiful!

    1. Olive oil worked well. I’d thought of using olive oil, but the lid’s stuck on my bottle. Sounds like it was just as well.

  2. Looks lovely, glad you enjoyed it. Did not go over well here, but I think I knew that so I
    only made a third of the recipe. Have a great holiday weekend.

    1. We had it as a sort of appetizer, before pasta and garden veggies. From the other posts I’ve seen, it works with everything from pasta to meat pies. With the cucumber and mint, though, you can’t go wrong with a Greek-inspired meal like lamb.

  3. Teresa, I just love your expression “one clever salad”, it fits this dish perfectly! I am glad that you enjoyed it so much and I agree, a vegetable peeler was the way to go here! Your presentation is very pretty and the salad looks fresh and summery and very appetizing!

    Have a great weekend!

  4. I am such a vegetable lover, and was really looking forward to this salad. Sorry to say, for me, this one didn’t cut it!! I found the salad bland and lacking flavor.
    So glad you enjoyed it, Teresa. It does look very pretty in your photo!
    Have a wonderful weekend!

  5. It looks just beautiful…and healthy…and refreshing…and it was easy and delicious, all the proper ingredients for being made again very soon before all this zucchini disappears. Nice post, nice photo.

  6. So I DID go out and purchase the rather expensive pistachio oil to make this dish. In the end, as you know, Teresa, I didn’t particularly enjoy this salad. Wish I could send some of the oil your way. Better yet, do you think I could make pistachio oil ice cream? Might be good. You’re right – summer days are not lazy days nowadays. We seem so busy, trying to take advantage of everything and that’s not such a bad thing. Glad you enjoyed your effort this week and found it tasty.

  7. Woo Hoo to quick and easy! I don’t like to toil in my kitchen during the Summer, actually anytime, ha ha -okay a little toiling;-) I loved this recipe, so fresh and flavorful- a perfect easy salad recipe(thanks Dorie!)
    Hope you are enjoying your weekend;-)

  8. Your ribbons look very ribbony, nice and relaxed for this easy salad. I used olive oil too and thought it worked well with the lemony dressing. I will be sorry to see the summer produce season end.

  9. Pretty salad – I really like your mint garnish! I’m glad I’m not the only one who feels like summer was totally rushed. I’m actually hoping things will settle down in the fall.

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