Zucchini never ends.
While you’ve got plenty of zucchini and while we’re still got warm weather, this salad is light and refreshing, quick to make, and you probably have most of the ingredients on hand. Serves 4-6 from NY Times Cooking.
Zucchini Salad With Mint and Feta
- 1 ½pounds small zucchini or summer squash
- Salt and pepper
- 1tablespoon grated lemon zest
- 3tablespoons lemon juice
- 1cup plain whole-milk yogurt
- 1tablespoon thinly sliced chives
- 2tablespoons roughly chopped mint
- 2tablespoons roughly chopped sorrel
- 4ounces feta cheese, crumbled, for garnish
- 3tablespoons pine nuts, lightly toasted, for garnish
Slice the ends of the zucchini. Julienne with a large knife, spiralizer, mandoline, or julienne tool.
Transfer to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts. Serve and enjoy!
My verdict:
Even if you think you’ve had enough zucchini, this will change your mind! It’s a simple summer salad that comes together quickly and is a delicious change from the other thousand ways you’ve made zucchini this summer.
Don’t panic if you don’t have sorrel, it’s a lovely lemony flavored herb to have in your garden, but you could substitute some more mint, a little oregano or thyme and be perfectly happy.
Do panic if you don’t have small zucchini or summer squash or you’ll have a very watery salad. A mix of yellow and green squash will give it some nice color. You could even toss in some julienned cucumber for a differernt sort of crunch.
My guest for dinner the night I made this, quickly finished it off and they’re not the most adventurous eaters.
So, give it a try and it may actually make you wish for more zucchini. What do you think?
