Zucchini Ribbon Salad with Feta and Mint

For some reason this is shaping up to be the summer of marinated salads for us. I don't know if it is the quality of the fresh ingredients we have access to or the amazing olive in the pantry which takes a good salad and shoots it into the stratosphere . . . whatever the reason we've probably eaten more in the past two months than in the past 10 years.

A marinated vegetable salad is a great any time side dish. Particularly welcome on a hot and muggy day, a cold mixed vegetable recipe like works well as a summer side dish, for barbecues and picnics, on the buffet table or as a cold side dish. Generally they are made with simple ingredients at the peak of freshness - vegetables, herbs, and a simple vinaigrette. Hide it in the refrigerator and you're done.

I saw this one on me friend Val's blog a few weeks ago. When Val says something is amazing you know it can be trusted to deliver a wow on the table. We finally got around to trying this tonight. As expected it was amazing - proof yet again that simple dishes made with fresh local ingredients win every time!

Thanks for a great addition to tonight's dinner, Val!

Zucchini Ribbon Salad with Feta and Mint

3 tablespoons lemon juice
2 teaspoons lemon zest
clove garlic, minced
⅓ 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)
½ cup crumbled feta cheese
2 spring onions, chopped (about ¼ cup)
1 tablespoon chopped fresh mint, or dill
1 tablespoon chopped fresh parsley

In a large serving bowl whisk together lemon juice, lemon zest and garlic. Gradually whisk in the olive oil. Season with salt and pepper to taste. Add zucchini ribbons and onion, and toss lightly to coat. Cover bowl and marinate your salad overnight, or for up to 2 days. Sprinkle with feta, green onions, mint (dill) and parsley just before serving.

Comments

[bellini]

I'm so happy that you enjoyed this salad Jerry and Paul. It really has become my favourite zucchini salad. Another fantastic salad made recently was Anna Olsons Lemon Zucchini Slaw. Another winner with all the zucchini walking away from my garden.

[JDeQ]

I'll have to try that bellini - I like Anna Olson's recipes. Did you visit her bakery when you were in the area?

[Kayte]

I will trust you and Val on this one...marking it to try. Thanks! It looks very pretty and healthy.

[JDeQ]

It gets better with 'age' - just like us. Even though the recipes suggests you should eat it within 2 days I found some at the back of the fridge that had been there for a bit more - it was still great!