Salty, tangy feta cheese and cool, refreshing mint brighten the naturally mild flavor of the zucchini in
this simple salad. Use a top-notch extra-virgin olive oil to infuse the dish with rich, fruity flavor. If you
use a vegetable peeler to cut the zucchini, make sure it is razor sharp. You want the strips paper thin
and uniform.
Shaved Zucchini Salad with Lemon, Mint and Feta
4 zucchini, about 2 lb. (1 kg) total weight
1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1 tsp. finely grated lemon zest
Salt and freshly ground pepper
1⁄4 cup (1⁄3 oz./10 g) torn fresh mint leaves
1 cup (5 oz./155 g) crumbled feta cheese
Trim the ends of the zucchini but do not peel. Using a vegetable peeler or a mandoline, shave the zucchini lengthwise into long, paper-thin strips, letting the strips fall into a bowl. (Don’t worry if you are unable to shave the seedy cores; discard them or reserve for another use.)
In a small bowl, whisk together the olive oil and lemon zest. Drizzle this mixture over the zucchini and season with 1⁄4 tsp. each salt and pepper. Add the mint and cheese to the bowl and toss gently. Taste and adjust the seasoning.
Transfer the salad to glasses or individual plates and serve. Serves 4 to 6.
Find more fun recipes for couples in the kitchen—and everyone else who enjoys making great food—in our Two in the Kitchen: A Cookbook for Newlyweds, by Christie Dufault and Jordan Mackay