Salata de dovlecei cu iaurt si menta – racoritoare, usoara si cu gust fresh de vara! Cand afara e cald si tu visezi la ceva racoritor, usor si gata in 15 minute (bine, cu o pauza scurta), salata asta de dovlecei cu iaurt si menta e tot ce ai nevoie. Nu e doar o garnitura. E genul de salata care merge perfect langa orice gratar, dar sta linistita si singura, langa o felie de paine prajita, intr-o zi de vara.

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INGREDIENTE (pentru 4 portii)

• 1 dovlecel (aprox. 400 g)
• 150 g iaurt grecesc (bine scurs)
• 1 lingura ulei de masline
• 3 fire de menta proaspata
• 1 lingurita otet de mere
• 2 catei de usturoi
• Sare dupa gust

Spalam dovlecelul si il taiem in cubulete mici. Il presaram cu sare si il lasam la scurs intr-o strecuratoare timp de 30 de minute. Acest pas scoate excesul de apa si face textura mai placuta.

Dupa ce s-a scurs bine, il stergem cu servete absorbante si il calim usor intr-o tigaie cu 1 lingurita de ulei de masline, doar cat sa prinda un pic de gust. Il lasam sa se raceasca complet.

Intr-un bol amestecam dovlecelul cu iaurtul grecesc, usturoiul zdrobit, o lingurita de ulei de masline si una de otet de mere. Tocam marunt menta si o adaugam in amestec. Gustam si mai potrivim de sare daca e nevoie.

Lasam salata la rece macar 15-20 de minute inainte de servire – cu cat sta mai mult, cu atat se imprietenesc mai bine aromele. Se serveste rece, pe paine prajita, cu seminte sau ca garnitura langa frigarui, carne la gratar sau chiar si peste.

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English version

Zucchini Salad with Yogurt and Mint

Zucchini Salad with Yogurt and Mint – Refreshing, Light, and Full of Summer Flavor! When the heat kicks in and you’re craving something cool, light, and ready in 15 minutes (ok, with a little pause), this zucchini salad with yogurt and mint is exactly what you need. It’s more than just a side dish — it pairs perfectly with grilled meats but also stands proudly on its own next to a slice of toasted bread on a warm day.

INGREDIENTS (serves 4)

• 1 zucchini (approx. 400 grams)
• 150 grams Greek yogurt (well drained)
• 1 tbsp olive oil
• 3 sprigs of fresh mint
• 1 tsp apple cider vinegar
• 2 garlic cloves
• Salt to taste

Wash the zucchini and cut it into small cubes. Sprinkle it with salt and let it drain in a colander for about 30 minutes. This step removes excess moisture and gives a better texture.

Once drained, pat the zucchini dry with paper towels and lightly sauté it in a pan with 1 tsp olive oil — just enough to add a bit of flavor. Let it cool completely.

In a bowl, combine the cooled zucchini with Greek yogurt, crushed garlic, the remaining olive oil, and apple cider vinegar. Finely chop the mint and stir it in. Taste and adjust salt if needed.

Refrigerate the salad for at least 15–20 minutes before serving — the longer it sits, the better the flavors blend. Serve chilled, on toasted bread, topped with seeds, or as a side for skewers, grilled meat, or even fish.

If you enjoyed this Zucchini Salad with Yogurt and Mint, you might also like Zucchini with Yogurt and Feta Dip, Waffle with Zucchini, Feta and Poached Eggs or Roasted Zucchini Salad.

ENJOY OUR RIDE!

• Oua en cocotte cu mozzarella si smantana
• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan