Shaved Zucchini Salad with Lemon, Mint and Feta
Salty, tangy feta cheese and cool, refreshing mint brighten the naturally mild flavor of zucchini in this simple salad. Use a top-notch extra-virgin olive oil to infuse the dish with rich, fruity flavor. If you use a vegetable peeler to cut the zucchini, make sure it is razor sharp. You want the strips paper thin and uniform.
- 4 zucchini, about 2 lb. (1 kg) total weight
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 tsp. finely grated lemon zest
- Salt and freshly ground pepper
- 1/4 cup (1/3 oz./10 g) torn fresh mint leaves
- 1 cup (5 oz./155 g) crumbled feta cheese
Trim the ends of the zucchini but do not peel. Using a vegetable peeler or a mandoline, shave the zucchini lengthwise into long, paper-thin strips, letting the strips fall into a bowl. (Don’t worry if you are unable to shave the seedy cores; discard them or reserve for another use.)
In a small bowl, whisk together the olive oil and lemon zest. Drizzle the olive oil mixture over the zucchini and season with 1/4 tsp. each salt and pepper. Add the mint and cheese to the bowl and toss gently. Taste and adjust the seasoning. Divide among glasses or individual plates and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault and Jordan Mackay (Weldon Owen, 2012)