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Wednesday, September 14, 2011

Zucchini Ribbon Salad with Feta and Oregano




This is the time of year that my family and I dread: zucchini season.  You'd think we were allergic to the stuff because none of us like it except for in baked goods.  I get a ton of them in my CSA shares, and I hate for anything to go to waste, so I've been subjecting my kids and husband to zucchini recipe after recipe...and I think I finally found a winner!

I've seen zucchini ribbon salads floating around the internet this season, so I decided to try my hand at one.  I thought that the thin slices would help the family over our zucchini texture issue, and I was right!  I found fresh oregano at the farmer's market for a buck and decided to add that along with the sharp salty flavor of feta cheese.  I'll definitely be making this again as everyone had seconds...and someone who shall remain nameless had a healthy portion of thirds.  :-)

Just as a note for next time: although the ribbons are beautiful when served, they can be a little unwieldy on the plate.  I think I'll slice the zucchini into thin rounds rather than ribbons next time to make it easier on everyone, but if you like the ribbons, just make sure to serve with a knife.

Zucchini Ribbon Salad with Feta and Oregano


2 medium zucchini, washed and ends trimmed
2 tsp roughly chopped fresh oregano
1/4 cup feta, crumbled (or more to taste)
Juice of one lemon
6-9 Tbl olive oil (depending on how lemony you like your dressing!)
Salt and pepper

Using a mandoline (using the 1/8" setting) or a a very sharp knife, cut your zucchini lengthwise (if cutting ribbons) or into very thin rounds.  Lay in a deep platter or serving dish.  Sprinkle with the oregano and feta. 

In a small bowl, whisk together the lemon juice and salt and pepper to taste.  Whisk in 6 tablespoons of olive oil and taste.  If the vinaigrette is too lemony, add a little more olive oil until the flavor is how you'd like it. 

Pour the vinaigrette over the zucchini about 10 minutes before serving.


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6 comments:

J.L.C.M. September 15, 2011 at 12:09 PM  

What temp do you bake it at and for how long?

Mindy September 15, 2011 at 12:19 PM  

No baking involved! It's a raw zucchini salad. :-) (It's just being served in one of my baking dishes because I liked it and needed some higher sides to keep the dressing in.)

J.L.C.M. September 15, 2011 at 1:47 PM  

Ah! I get it! Don't know why I assumed that, sorry. Thanks for getting back to me so quickly! I'm a feta lover and I think I'll try this.
PS - My mom slices zucchini in thin rounds and lays them in one layer on an oven safe tray. They get a light spray of butter, a sprinkling of grated parmesan cheese and salt and pepper. Broil it until the cheese is golden and crispy. We fought over the stuff as kids.

lavieenfribourg September 16, 2011 at 3:19 AM  

A beautiful salad- fresh zucchini and feta...so tasty, so pure.

Katherine Martinelli November 6, 2011 at 5:38 AM  

Another amazing salad!! Zucchini and feta sounds like a great combination, and with the lemon and oregano it's quite Greek! Thanks again for linking up at my salad blog hop :-D

Selena,  June 13, 2012 at 2:51 PM  

This is a healthy salad. I am looking a recipe for fresh salad online since I have problem in digestion. This recipe could help me. Additionally, I love those recipes that have oregano because it adds aromatic and balsamic flavor.

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