Summary

Ingredients

• 1 small zucchini (about the size half a cucumber)
• 4 medium mushrooms, brown
• 1 spring onion (s)
• 4 tablespoon balsamic vinegar
• 2 tablespoon olive oil, good
• 1 teaspoon, leveled mustard, medium hot
• 1 tablespoon sugar
• 8 basil leaves, fresh
• 2 sprigs thyme, fresher
• Salt and pepper from the mill

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Instructions

1. Whisk balsamic vinegar, olive oil, mustard, sugar, salt and pepper, torn basil leaves and thyme leaves that have been striped or plucked from the twigs to make a vinaigrette and season to taste.
2. Halve, quarter and thinly slice the zucchini. Halve the mushrooms and also cut into fine slices. Cut the spring onion into fine rings. Add everything to the vinaigrette and mix. The amount of sauce may seem too small at first, but that`s misleading because the zucchini still give off liquid.
3. The salad has to be steeped a bit (approx. 30 - 60 minutes - as long as you need to prepare the actual meal, a longer steeping time does not hurt either). After steeping, if necessary, season again with salt, pepper and possibly a little sugar.
4. For us, the salad is a delicious accompaniment to pasta and grill dishes. The salad can be changed as desired, you can e.g., also incorporate tomatoes or peppers or add fried bacon cubes or prawns.