Cucumber & Zucchini Carpaccio

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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

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