Greek Zucchini Salad With Crumbled Feta |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is from the May 2007 issue of Vegetarian Times. Cut the zucchini in ribbons with a vegetable peeler. Note marination time. Ingredients:
3 tablespoons lemon juice |
2 teaspoons grated lemon zest |
1 garlic clove, minced (about 1 tsp.) |
1/3 cup olive oil |
2 medium zucchini, peeled into thin ribbons (about 4 cups) |
1 medium sweet onion, thinly sliced (about 1 cup) |
1/2 cup crumbled feta cheese |
2 green onions, chopped (about 1/4 cup) |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh parsley |
Directions:
1. Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil.
2. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days.
3. Sprinkle with feta, green onions, mint and parsley just before serving.
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