Name: Raw Zucchini Salad with Marinated Feta and Lemon
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 2 cloves garlic, thinly sliced; 1 teaspoon crushed red pepper; 1 lemon, zest peeled with a vegetable peeler and lemon halved; One 4-ounce block feta cheese, broken into 1-inch pieces; 2 medium zucchini, sliced into 1/8-inch-thick coins (see Cook's Note); Kosher salt and freshly ground black pepper; 1/4 cup fresh soft herb leaves (such as torn basil or mint or whole tarragon); 1/4 cup toasted pine nuts

Directions

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Raw Zucchini Salad with Marinated Feta and Lemon

25m Easy 97%

CLASS

Combine the olive oil, garlic, crushed red pepper and half of the lemon zest in a medium saucepan. Warm over medium heat until the garlic is fragrant, softened and starting to turn golden brown, 2 to 3 minutes. Remove from the heat and add the feta pieces. Let marinate for at least 10 minutes at room temperature and up to overnight in the refrigerator (see Cook's Note).
Mince the remaining lemon zest and reserve for garnish.
Arrange the zucchini coins in a concentric circle on a large platter. Season with salt and black pepper. Sprinkle with the juice from one of the lemon halves and drizzle with some of the olive oil from the feta.
Remove the feta from the olive oil with a slotted spoon and scatter over the zucchini, breaking up the pieces into smaller bits. Top with the herbs and pine nuts. Drizzle with more olive oil from the feta and sprinkle with the minced lemon zest and juice from the remaining lemon half. Enjoy!

Cook’s Note

To achieve perfectly uniform coins of zucchini, slice it on a mandoline. The longer the feta marinates, the more flavor it will absorb. If you’re in a pinch, let it marinate for 10 minutes. If you have time, marinate it overnight in the fridge.