The Super Summery Dish Frida Kahlo Loved originally appeared on Parade.
Food is far from the first thing that comes to mind when I think about Frida Kahlo. I think about her art, her activism and her fascinating life story, but food not so much. But, as it turns out, Kahlo was a wonderful cook, and her and her husband, Diego Rivera, regularly hosted dinner parties at their home in Mexico City. Kahlo apparently referred to these gatherings as “dia de manteles largos,” or “the day of the long tablecloth.”
In 2002, her stepdaughter, Guadalupe Rivera, co-authored a book with Marie-Pierre Colle titled Frida’s Fiestas: Recipes and Reminiscences of Life With Frida Kahlo. The book chronicles Kahlo’s vibrant style of cooking while offering a look into the personal life of one of the most famous painters of that generation.
One of the recipes in the book that just screams summertime dining was the Ensalada de Calabacin, which is a grilled zucchini salad. If your garden is currently overflowing with zucchini, this is the recipe for you. The vibrant dish very much reflects the vibrancy of Kahlo’s paintings—it’s understated and yet bold at the same time.
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What is Ensalada de Calabacin?
Ensalada de calabacin is a grilled zucchini salad with salty, crumbly anejo cheese, avocado, and a simple but delightful oil and vinegar dressing. Anejo cheese is aged queso fresco, so it has a saltier, heartier flavor than the milder fresh queso fresco. Because the cheese is so flavorful, the dressing is on the simple side. It’s just a mixture of oil and vinegar, a bit of salt, and a spoonful of sugar to balance everything out.
The history of this dish can be traced back hundreds of years to the Moorish rule of Spain. The Moors ruled in Spain for more than 700 years, and their influence is deeply imprinted in Spanish culture, particularly in the food. People often overlook Spain’s fascinating culinary history, but dishes like ensalada de calabacin are a wonderful representation of the country’s colorful culinary legacy.
Personally, I just love the image of Frida Kahlo serving this fresh, flavorful salad as an appetizer to different groups of her famous friends who came to dine at her home. Your dinner guests will be just as impressed by this dish as Kahlo’s were.
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How Do You Make Ensalada de Calabacin?
Start by making the dressing. Whisk together olive oil, red wine vinegar, salt and sugar in a small bowl until fully combined, or add the ingredients to a glass jar and give it a really good shake. Carefully slice your zucchini, and then heat up a large skillet, adding a bit of olive oil to the pan. Once the oil has heated up, cook the zucchini until it has browned all over, about 5 to 6 minutes per side.
Let the zucchini cool down, then overlap the slices on a large platter. Slice the avocado and spread the slices over the zucchini. Sprinkle a bit of salt on top before drizzling the vinaigrette over the salad. Last, but certainly not least, sprinkle a generous serving of anejo cheese on top.
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Tips for Making Frida Kahlo’s Beloved Ensalada de Calabacin
Hot zucchini equals a hot mess. You really do need to be patient and let your zucchini cool down before assembling your salad. It will be a mushy mess if you try to assemble it while the zucchini is still hot.
Choose your cheese carefully. Anejo cheese is worth seeking out, but if you can’t find it, look for something salty and crumbly, like cotija, feta, ricotta salata, or even Parmesan.
Chill out. While this salad is delicious served at room temperature, I promise you it tastes even better after it has chilled in the refrigerator for at least a couple of hours. This gives the flavors time to mingle and the cold zucchini is incredibly refreshing on a hot day.
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The Super Summery Dish Frida Kahlo Loved first appeared on Parade on Aug 14, 2025
This story was originally reported by Parade on Aug 14, 2025, where it first appeared.
Dining and Cooking