This smoked salmon, peach & zucchini salad was inspired by a dish I enjoyed at the beautiful Magari Estates while traveling around northern Italy. While there, I had a similar salad with smoked trout during dinner one night, and I loved the simplicity of it. Soon after I returned home, we picked up some smoked salmon along with our annual sockeye salmon share, and I knew just what to do with it. And then there was the zucchini – during zucchini season, we always have more from the garden than we can handle, even though I love cooking it up in a variety of ways. Bringing these ingredients together made for a fun new version, and even our kids loved it – they tend to be pretty split on their affinity for salmon in general. 😊
This salad is remarkably easy, beautiful, and nourishing while taking advantage of seasonal produce. The mint was a last-minute addition that I really loved, so I decided to include it in this recipe. To me, this whole recipe is a great reminder that when you start with really good seasonal ingredients, you don’t need much to make something special. Serve this as a light lunch or a beautiful first course for a dinner party, and you will have smiling faces all around!
Step by Step Instructions for Smoked Salmon, Peach & Zucchini Salad
Gather all ingredients: Zucchini, peaches, smoked salmon, extra virgin olive oil, white balsamic vinegar, fine sea salt, black pepper, and fresh mint leaves (optional).
Using a vegetable peeler, cut the zucchini into thin ribbons.
Remove the peach pits and thinly slice the peaches.
In a medium bowl, whisk together the white balsamic vinegar, extra virgin olive oil, salt, and a few cracks of freshly ground black pepper.
Add the zucchini and peaches and gently toss to coat. Allow to sit for 5 - 10 minutes to let the flavors meld.
Gently flake the smoked salmon over the top. Finish with a few cracks of black pepper and a light sprinkle of chopped fresh mint, if using.
Smoked Salmon, Peach & Zucchini Salad
Crisp zucchini ribbons, juicy peaches, and smoky salmon tossed with white balsamic, olive oil, and fresh mint.
6
servings20
minutesKeep the screen of your device on
Ingredients
1 small to medium zucchini
2 peaches, ripe but firm
5-6 oz hot-smoked salmon*
2 Tbsp extra virgin olive oil
1 Tbsp white balsamic vinegar
1/4 tsp fine sea salt
a few cracks of freshly ground black pepper
A few leaves chopped fresh mint; optional but highly recommended
Directions
- Using a vegetable peeler, cut the zucchini into thin ribbons. Remove the peach pits and thinly slice the peaches.
- In a medium bowl, whisk together the white balsamic vinegar, extra virgin olive oil, salt, and a few cracks of freshly ground black pepper. Add the zucchini and peaches and gently toss to coat. Allow to sit for 5 - 10 minutes to let the flavors meld.
- Transfer the zucchini and peaches to a serving bowl or divide among individual plates. Gently flake the smoked salmon over the top. Finish with a few cracks of black pepper and a light sprinkle of chopped fresh mint, if using. Serve immediately.**
Notes
- *You could also use cold-smoked salmon if that’s what you have on hand, but keep in mind that its softer, silky texture will give the salad a slightly different character.
- **The zucchini and peaches can be tossed with the dressing and refrigerated for a couple hours before serving. Add the smoked salmon and fresh mint just before serving.
- **This salad makes about 6 first-course servings. It also makes for a lovely light lunch!
