July 2, 2008
Summer usually leads to eating a lot of salad. But on really hot days, a nice cold salad hits the spot!
This recipe is great if you are entertaining and want to prep something beforehand, as this recipe needs to meld the flavors overnight.
It uses fresh herbs, which I really like since I have a windowsill full of herbs calling for my attention. And it's so pretty!
overnight zucchini salad with crumbled feta
3 tbsp lemon juice
2 tsp grated lemon zest
1 clove garlic, minced
1/3 cup olive oil
2 menium zucchini, peeled into thin strips
1 onion, sliced thin
1/2 cup crumbled feta cheese
2 green onions, chopped
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsely
Whisk lemon juice, zest and garlic in large bowl. 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 parsely. Serve.
Recipe from: Greek Zucchini salad with Crumbled Feta. Vegetarian Times Magazine, May/June 2007 issue.
Labels: salads / dressings