Description
A light, refreshing summer salad featuring thinly sliced zucchini ribbons tossed with tangy feta, zesty lemon, and high-quality olive oil.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 lemon (juiced and zested)
- 2 cloves garlic (minced)
- 1/4 cup fresh mint leaves (chopped)
- Salt and black pepper to taste
- 1/4 cup toasted pine nuts
Instructions
1. Prepare the Crust:
- Using a vegetable peeler, slice the zucchinis lengthwise into thin ribbons.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
- Add the zucchini ribbons to the bowl and gently toss to coat evenly with the dressing.
- Fold in the crumbled feta cheese and chopped mint leaves.
- Transfer to a serving platter and sprinkle with toasted pine nuts before serving.
Notes
You can customize the seasonings to taste.