The zucchini salad with mayonnaise and garlic is a simple and delicious Romanian recipe that brings together the freshness of zucchini, the intensity of garlic, and the creaminess of mayonnaise in a perfect combination. Ideal for hot days, this salad can be served cold, making it an excellent choice both as a snack and as a starter for festive meals or everyday dining.
The fine texture of zucchini and the balanced aroma of garlic make this salad a versatile option, which can be enjoyed plain, on slices of toasted bread, or as a side dish for more complex preparations. Being so easy to prepare, the zucchini salad with mayonnaise and garlic quickly becomes a favorite at any table, adding a touch of traditional flavor and an appealing look through the fresh herbs sprinkled on top.
Ingrediente
2-3 dovlecei medii
2-3 căței de usturoi, pisați
3-4 linguri de maioneză (poate fi de casă sau cumpărată)
Sare și piper, după gust
Opțional: o lingură de smântână pentru o textură mai ușoară
Verdeață proaspătă (pătrunjel sau mărar), pentru decor
Ingredients
2–3 medium zucchini
2–3 garlic cloves, crushed
3–4 tablespoons mayonnaise (homemade or store-bought)
Salt and pepper, to taste
Optional: one tablespoon sour cream for a lighter texture
Why is it important to boil the zucchini before using them in the salad?
Boiling the zucchini helps with:
Tender texture: Zucchini become softer and easier to integrate into the salad.
Removing bitterness: Sometimes raw zucchini can have a slightly bitter taste, which disappears through boiling.
Absorbing flavors: Boiled zucchini absorb the garlic and mayonnaise better, resulting in a more flavorful salad.
Can I use raw zucchini instead of boiled?
Yes, raw zucchini can be used, but they must be grated on a large grater and well drained of water. They offer a crunchy texture and a fresher note to the zucchini salad.
What can I use instead of mayonnaise for a lighter version?
You can replace mayonnaise with:
Greek yogurt: For a creamy texture and a fresher taste.
Light sour cream: Adds creaminess without excess fat.
A mix of yogurt and mustard: This gives a slightly tangy taste and balances the flavors.
How can I balance the strong taste of garlic?
Light boiling: If crushed garlic is too strong, boil it for a few seconds in water before adding.
Add sour cream: Sour cream will tone down the intensity of garlic.
Use roasted garlic: It has a sweeter, more subtle taste.
What herbs go best with this salad?
Parsley: Brings freshness and complements the garlic aroma.
Dill: Adds a traditional flavor, perfect for Romanian salads.
Basil: For a different twist, basil gives a Mediterranean note.
How can I keep the salad fresh for longer?
Storage: Keep the salad in an airtight container in the fridge.
No salt initially: Add salt only before serving, since it can draw water from zucchini and make the salad watery.
Quick consumption: Ideally, the salad should be eaten within 24 hours to preserve freshness.
How can I turn this recipe into a more sophisticated appetizer?
Serve in mini tarts: Fill puff pastry baskets with zucchini salad.
On cucumber slices: Place the salad on cucumber rounds for an elegant presentation.
With stuffed eggs: Use the salad as filling for halved boiled eggs.
What type of zucchini are best for this recipe?
Young zucchini: They have thinner skin and a more delicate taste.
Zucchini (courgettes): An excellent alternative, offering a similar texture and a slightly sweet flavor.
How can I make the salad more filling?
Add chopped walnuts: They provide extra texture and a rich taste.
Incorporate cheese: Feta or crumbled telemea adds a salty, creamy flavor.
Add boiled eggs: Provide protein and make the zucchini salad more satisfying.
What drinks go well with this salad?
Dry white wine: A Sauvignon Blanc or Chardonnay pairs well thanks to their freshness.
Water with lemon: A refreshing drink that balances the creaminess of the salad.
Lemonade: Fresh lemonade adds a revitalizing contrast.
Light beer: A more casual option, but excellent for a quick snack.
