Greek-Inspired Zucchini Salad

This is a quick and tasty summer side dish. Just when you thought there was nothing new to make with all of your zucchini! 😉

The raw zucchini paired well with the bright dill and lemon as well as the salty feta. We ate it as a side dish with Panko-Crusted Mustard Salmon. Nice. This recipe is from Martha Stewart Living. I increased the amount of fresh lemon juice and dill.

• 1 medium zucchini, trimmed and cut into 1/2-inch cubes
• 3/4 cup crumbled feta cheese (3 ounces)
• 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons small dill sprigs
• thin strips lemon zest, plus 1 1/2 tablespoons fresh lemon juice

1. Toss together zucchini, cheese, oil, dill, and lemon juice.
2. Season with salt and pepper. Sprinkle with lemon zest. Serve.

One Year Ago:

• Herbed Ricotta Pasta with Corn & Zucchini

Two Years Ago:

• Zucchini Leek Soup with Creme Fraiche & Cilantro
• Grilled Eggplant Sandwiches with Basil & Feta

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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