Greek Zucchini Salad with Crumbled Feta
Salad
Ingredients
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 clove garlic minced (about 1 tsp.)
1/3 cup olive oil
2 medium zucchini peeled into thin ribbons (about 4 cups)
1 medium sweet onion such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
1/2 cup crumbled feta cheese
2 green onions chopped (about 1/4 cup)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
Description
Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.
Directions
Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving.
Nutrition
Per SERVING:
Calories 149
Protein 3g
Total Fat 12g
Saturated Fat 3g
Carbs 9g
Cholesterol 11mg
Sodium 252mg
Fiber 2g