Italian Summer Salad

A summer salad that feels like an Italian getaway!

Victoire
Victoire
5 minutesPrep time
5 minutesCook time
292 cal.Per serving

Utensils

Frying pan, Stovetop

recipe

Zucchini

Step 1

Wash the zucchini. Chop off the ends. Cut it in half lengthwise, then into slices. Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini. Cook, stirring for 5 min.

Cherry tomatoes
Pesto

Step 2

Wash the cherry tomatoes. Slice them in half. In a small bowl, whisk together the pesto & a drizzle of oil.

Arugula
Black olives (pitted)
Cherry tomatoes
Prosciutto
Pesto

Step 3

Combine the zucchini, tomatoes, chopped olives & arugula in a serving bowl. Top with torn pieces of prosciutto & your pesto sauce. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy292 cal.
Fat26g
Carbohydrates9g
Protein8g
Fiber5g

On average, one serving of the recipe "Italian Summer Salad" contains 292 Energy, 26 g of Fat, 9 g of Carbohydrates, 8 g of Protein, 5 g of Fiber.

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Italian Summer Salad
Very easy