This is an easy-to-make salad that made a nice starter followed by a pasta dish. You begin by toasting some hazelnuts, letting them cool a bit, rubbing off most of the skins, and chopping them coarsely. While the nuts are toasting, heat a grill pan and slice the zucchini thickly. Toss the slices with olive oil, salt, and pepper, then grill them to make nice sear marks. Transfer to a bowl and toss with balsamic vinegar.
When the slices are cool, toss them together with a bit more olive oil, handfuls of green and purple basil leaves, and the chopped nuts. Divide salad among your plates, top with sliced Parmesan, and drizzle on a bit of hazelnut oil. I skipped this step, since I forgot to buy the hazelnut oil. But actually I think it might be better to add the hazelnut oil when tossing with the basil to have a salad that's not quite so oily.
The garden supply of basil being very limited right now, I made only a half recipe. This made two servings, nice for a starter, but a bit skimpy if you wanted more substantial servings. It was very tasty. though, and this is a recipe to repeat with the summer's garden bounty.
This post is shared with this week's I Heart Cooking Clubs.