This spring zucchini noodle salad with salami, provolone and olives tastes just like an Italian antipasto plate!
Friends! What’s new?
Life update before the recipe: I’m in the copyediting phase of the cookbook, which, as far as my hands-on involvement goes, is nearly the final stage. Tomorrow I’m planning to write acknowledgements and a dedication. I had to tell Mom that this book wasn’t going to be for her, and she said, “Oh baby, I don’t care. The first one should have been for Daniel, anyway.” Moms.
Random thoughts: I just recently watched all seasons of The Americans and loved it so, so much. Also do you watch The Mindy Project? Are you as devastated as Sabrina and I are about the show getting cancelled? I love Mindy Kaling with all my heart, and I think part of why I’m so sad is thinking she’s somewhere in Montana right now, sad (Instagram stalking). I can’t wait for her second book in September.
OK! On to the food part.
This is the springy salad I’ve been living on lately. Now, if you’ve been reading this blog for a while, you know that I swear by eating salad for lunch [almost] every day. If you’re thinking that sounds like a prison of my own design, let me tell you: making the decision to eat salads for lunch was one of the best decisions I’ve ever made. Most of the benefit is the filling nature of salad—and the fact that you can eat a bunch of flavorful toppings while getting a whopping serving of vegetables all at once. (Hello I’ve made a cheeseburger salad with Big Mac dressing). But I also believe in automation. Making one of the thousand decisions I (and you) make in a day automatic means it becomes a routine, something I no longer think about. I don’t have to spend any energy deciding on a healthy lunch, or testing my willpower thinking about those amazing $2 slices of pizza on the corner, or the falafel cart up the street…Even if I go out for lunch, it’s pretty easy to just order a salad. Of course there are times when I find myself at Momofuku with my girlfriends on a Wednesday afternoon and we’re ordering the pork dumplings, or I’m at home in Massachusetts where the delis can’t be beat and I need a cold Italian sub, but for the most part, I’m at home, and when I’m there, my lunch is a variety of salads.
And right now, it’s this salad.
Spring Zucchini Noodle Salad with Salami, Provolone and Olives
Time out: You probably already know her because she’s really cool and famous, but my friend Ali Maffucci has THE MOST insane, amazing spiralized recipes: Inspiralized. If you haven’t seen it yet, she has a completely delicious cookbook. I promise you, you’re in for a treat.
I don’t have a spiralizer (yet? What’s going on with me?) to make cute zucchini noodles, but I do have a vegetable peeler and that works well! Not all of the noodles (zoodles!) come out pretty and uniform, but no one minds at my house (me). I chose not to cook them at all because they’re thin enough to be fairly delicate, but if you don’t love the rawness, let the zucchini and summer squash sit in the dressing for a bit longer and the mild acidity of the vinegar will soften the vegetables slightly. This will happen naturally, too, if you make the salad a day ahead.
The ingredients I tossed together here are all the ones I typically use in my spring/summer pasta salad—minus the pasta. It’s so flavorful and surprisingly filling. Those strands of salami and provolone really bring it in the satiety department.
For dressing, I used my favorite store-bought olive oil and vinegar by Annie’s brand—great ingredient lists on her products, by the way! Pre-made dressing makes this the quickest weekday or weeknight meal, but please, if you’re feeling more ambitious, whisk up your own homemade version with oil, vinegar, and some dried or fresh herbs.
I hope you love this zucchini noodle salad as much as I do!
Here are other salads I’m loving right now:
Greek Salad with Homemade Whole Wheat Pita | How Sweet It Is
Mexican Quinoa Salad with Orange Lime Dressing | Minimalist Baker
Copycat Houlihan’s Asian Chop Chop Chicken Salad | Dine & Dish
Power Salad with Lemon Chia Dressing | Two Peas and Their Pod