August 10, 2009 | Salads, Side Dishes
I’ve become a fan of fellow food blogger Kevin over at Closet Cooking – his recipes are approachable and always packed with flavor and he was kind enough to make one of my recipes and feature it on his blog awhile back. Recently, as he was inspired by the Greek festival in Toronto, he offered up this tasty Greek Style Zucchini Salad.
Since I’ve been swimming in zucchini thanks to a garden that acts like it’s on steroids this summer, this seemed the perfect dish to make for dinner guests this weekend.
I started with zucchini, lemon, mint, dill and feta cheese. Shred the zucchini using a mandoline or box grater (like I did for the Shoestring Zucchini recipe).
If you haven’t gotten yourself out to get a Microplane zester yet, what are you waiting for?! It’s a fabulous investent and you’ll need it to get the fine type of zest that I like for this salad. After I zested the lemon I then juiced it.
Just chop the mint and dill all together.
Combine the zucchini with the crumbled feta cheese, herbs, lemon zest and juice and pour in the olive oil. Toss it all together, season to taste and let all the flavors come together before serving the salad. This is one of those dishes that gets better overnight which makes your dinner party just that much easier!
Zucchini Salad with Lemon & Feta
Serves 44 cups shredded zucchini
1 lemon, zested and juiced
2 tablespoons mint, chopped
1 tablespoon dill, chopped
6 ounces feta cheese, crumbled
2 tablespoons extra virgin olive oil
salt and pepper, to tasteCombine zucchini with lemon zest, juice, mint, dill, feta cheese and olive oil. Toss to combine and season with salt and pepper to taste. Cover and let stand in the refrigerator for at least 2 hours and up to 24 hours before serving.
