I make this salad often especially in the summer months when there is an over abundance of cucumbers, zucchini and fresh herbs. It’s light and full off fresh flavor; it’s also very beautiful and appetizing to look at when presented this way. I love when food not only taste great but looks beautiful and has eye appeal. After all you eat with your eyes
1/4 cup extra-virgin olive oil
4 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh mint
2 teaspoons finely chopped fresh dill
1 tablespoon finely chopped Italian parsley
2 zucchini, sliced paper-thin
2 cucumbers, sliced paper-thin
1/2 teaspoon kosher salt
1/2 cup feta cheese, crumbled
1/4 cup finely chopped roasted walnuts
Freshly cracked pepper
I a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside.
Slice the vegetables on a mandolin or a vegetable slicer that can slice paper-thin. Arrange the zucchini and cucumbers alternately on a large platter. Sprinkle lightly all over with kosher salt. Drizzle 3 tablespoons of the vinaigrette over the top , add the crumbled feta, and sprinkle with walnuts and cracked pepper to taste, If you are not going to use the salad right away, do not add the vinaigrette; instead, cover with plastic wrap and refrigerate until you are ready to serve.
4 TO 6 SERVINGS
Recipe courtesy of Cristina Ferrare, Big Bowl of Love