Coating summer vegetables in thick salad dressing appeals to me about as much as wearing a tight cashmere sweater on a humid, 90-degree July day. So I rely on lemon juice and olive oil to liven up my hot-weather salads. The combo is so simple and versatile that I wasn’t surprised when, last week, both Laurel and Athlete Food editor Melissa independently mentioned that they’re addicted to it, too.
My favorite salad so far this summer is this five-minute zucchini and herb salad. You can adjust the proportions of the ingredients how you like. But use the freshest ingredients you have for the best flavor. —Bec
Zucchini and Herb Salad with Lemon
Slice one banana-sized zucchini (about 5 ounces) into rounds over a bowl using a hand-held Mandoline slicer. Add a handful of torn basil leaves. If you have fresh mint, wild arugula, or other small, tender herbs or greens, add a handful of those to make a leafier salad. Squeeze the juice of one lemon over the bowl and pick out the lemon seeds. Add a half-teaspoon of good olive oil, a pinch of fine sea salt, and a grind of black pepper. Toss lightly. Grate some Parmigiano-Reggiano over the finished salad, to add a little fat and more salt. Eat promptly. Serves 1.