Greek Zucchini Salad

I saw this recipe in Vegetarian Times, and thought it sounded like something I should definitely try.  I liked the thought of using raw zucchini that has soaked up the dressing you put on it.  I can assure you that my salad did not turn out as lovely as the photo below, but it was quite delicious just-the-same.

 

Serves 6

• 3 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 1 clove garlic, minced (about 1 tsp.)
• 1/3 cup olive oil
• 2 medium zucchini, peeled into thin ribbons (about 4 cups)
• 1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
• 1/2 cup crumbled feta cheese
• 1 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh parsley (I didn't have any, so I used oregano and basil...yum!)

Directions

Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving.

I made this on the spot, so I took the shaved zucchini and microwaved it for about 45 seconds.  That softened it and allowed the dressing and spices to soak in.

Oh, and if you're counting calories...149 per serving.  A must try!

Comments

[pam]

This sounds great. Because of the somewhat bland taste of raw zucchini, I don't usually eat it that way. But with a lemony dressing on it and salty feta, yum, sounds like it will be on my table soon!

[Lynn]

I'll try it! You haven't steered me wrong yet.

[Terry]

I will try it too. We love zucchini so this will be a nice to add to my recipes. Thanks for sharing, like your friend said, you have never steered me wrong!

[Stacey]

I just ran across your site and, I must say, this looks delicious!!!