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!
Average estimated amount for one serving
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.