Shaved Zucchini Salad with Feta
This summer salad is a great use for the zucchini that many gardeners are overrun by each summer. To change the flavor profile, swap out the vinegar for another acid and the herbs for any other leafy herb. This salad is best eaten right away but the dressing can be prepped the day in advance. Aleppo pepper is a Syrian dried and ground red pepper that adds a small amount of heat and a nice fruitiness to the salad. Freshly ground black pepper would be a nice alternative.
Yield: 6 servings
- Juice of ½ lemon
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Kosher salt
- 2 medium zucchini
- ½ cup fresh dill, torn
- ½ cup fresh mint, torn
- 4 oz feta cheese, crumbled
- Aleppo pepper (optional), for serving
- In a small measuring cup or bowl, whisk together lemon juice, vinegar, olive oil and salt. Set aside.
- Using a vegetable peeler, shave large strips of the zucchini, stopping when you reach the core. When only the core remains, discard it.
- In a large bowl, toss together the shaved zucchini, ¾ of the torn herbs, half the reserved dressing and half the cheese. If salad seems dry, add additional dressing and toss to combine.
- To serve, transfer to a platter and top with remaining herbs and cheese and a sprinkle of Aleppo pepper, if using.