A summer salad that feels like an Italian getaway!
Frying pan, Stovetop
Wash the zucchini. Chop off the ends. Cut it in half lengthwise, then into slices. Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini. Cook, stirring for 5 min.
Wash the cherry tomatoes. Slice them in half. In a small bowl, whisk together the pesto & a drizzle of oil.
Combine the zucchini, tomatoes, chopped olives & arugula in a serving bowl. Top with torn pieces of prosciutto & your pesto sauce. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Italian Summer Salad" contains 292 Energy, 26 g of Fat, 9 g of Carbohydrates, 8 g of Protein, 5 g of Fiber.