Greek Style Zucchini Salad

On Monday, I promised you a recipe for the side dish I served with the Garlic Butter Salmon with Dill.  And here it is – a Greek style salad made with shredded raw zucchini, so healthy!  The dill in this dish helps tie it in with the flavors in the salmon (plus it helps me get rid of more dill).

The raw zucchini – along with mint, dill, green onions, and feta – is marinated in a dressing of olive oil, lemon juice and zest, and garlic.  The original recipe recommends chilling for several hours to allow the flavors to meld together, but we found that 30 minutes was enough.

This salad is bright and fresh, perfect on it’s own or as a side.  Make it all summer, take it with you anywhere, and enjoy!

Greek Style Zucchini Salad
adapted from Closet Cooking
serves 4

1 lb zucchini, grated
2 tbsp mint, chopped
2 tbsp dill, chopped
2 green onions, green parts only, sliced
1/2 cup feta, crumbled
1 lemon, zested and juiced
2 tbsp olive oil
2 cloves garlic, grated or pressed
salt and pepper to taste

Mix the zucchini, mint, dill,green onions and feta in a large bowl.

Mix the lemon juice, zest, olive oil, garlic, salt and pepper in a small bowl.

Toss the salad and the dressing.  Chill in the fridge for 30 minutes and up to several hours before serving.

One Year Ago – Meat Ravioli
Two Years Ago – 4th of July
Three Years Ago – CSA Week 9