The perfect no-cook dish for last-minute summer dinners.

Ingredients

• 4 medium yellow or green zucchini
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 pinch salt and freshly ground black pepper
• 2 balls buffalo mozzarella
• 16 kalamata olives, pitted and chopped
• 1 handful fresh basil and oregano leaves (cilantro and mint work well, too), finely chopped

Directions

1. Cut the zucchini into ribbons with a mandoline or a vegetable peeler. Put them in a bowl and add the lemon juice, olive oil, and salt and pepper to taste. Stir well. Refrigerate for at least 30 minutes.
2. Cut the mozzarella into small pieces and add them, the olives, and the chopped herbs to the chilled zucchini. Stir well and serve!