Zucchini and Soft Cheese Salad Recipe

Place whole cherry tomato clusters on a baking tray lined with parchment paper. Drizzle with olive oil and add the crushed garlic clove. Season with salt and pepper, then bake for 10 to 15 minutes at 190°C.

Cut the cheese into sticks. Wash the zucchinis and make spaghetti using a spiralizer. It is also possible to make spaghetti with a vegetable peeler and cut the ribbons lengthwise.

Salt the zucchini spaghetti and let it drain for about ten minutes before pressing lightly to remove the water. Prepare the vinaigrette by mixing the oil and lemon juice, then season with salt and pepper.

To finish, season the zucchini spaghetti with the dressing and place it in a deep plate. Complete the dish by arranging thin slices of cheese, roasted cherry tomatoes, previously toasted sliced almonds, and a few basil leaves harmoniously.