Italian Summer Salad

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A summer salad that feels like an Italian getaway!

Victoire
Victoire
54

5 minutes

Prep time

5 minutes

Cook 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.
Fat26 g
Carbohydrates9 g
Protein8 g
Fiber5 g

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