- 2 medium zucchini (about 12 oz total) – mandolined or thinly sliced
- sea salt
- 1-2 garlic cloves OR 1 small shallot – minced
- zest and juice from 1 lemon
- 1 tablespoon red wine vinegar
- pinch red pepper flakes
- freshly ground black pepper
- ¼ cup olive oil
- 2½ cups cooked white beans (about 2 15 oz cans)
- 1 large or 2 medium tomatoes – cut into chunks or cubed
- a few handfuls of basil or other fresh herbs of choice – sliced or chopped
- Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes.
- Meanwhile, if using garlic, add it to a mortar and pestle along with a pinch of salt and mash into a paste. Alternatively, mash the garlic into a paste on a cutting board using the back of your knife. In the bottom of the bowl in which you’ll be mixing the salad, combine the shallot or garlic paste, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed.
- Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold.