Salad of young zucchini with feta cheese
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A juicy salad of young zucchini with feta cheese is a great option for a light summer dinner, a refreshing side dish or snack for fried meat, fish, stews and baked vegetables.
Made with thinly sliced zucchini, lemon zest and juice, a little red onion, garlic and aromatic fresh herbs, the salad has a delicious, fresh flavor with hints of citrus and is light and satisfying. Try it!
Ингредиенты
Zucchini – 600 g
Feta cheese – 150 g
Lemon juice - 2 tbsp.
Lemon zest – 3 tsp.
Red onion – 0.5-1 pcs. (small size)
Green onions – 3 stalks
Garlic – 1 clove
Mint leaves – 1 tbsp. (1-2 sprigs) or dried to taste
Olive oil – 5 tbsp.
Salt - to taste
Ground black pepper - to taste
Рецепт
1. Prepare the dressing. Combine olive oil, chopped garlic clove, lemon juice and zest. Mix everything thoroughly until a homogeneous emulsion is obtained. Add salt and ground black pepper to taste.
2. Grate the zucchini, cut into thin slices or long strips (using a potato peeler). If the seed part of the zucchini pulp is already quite coarse, it is better to remove it.
3. Add red onion, cut into thin half rings or quarters, and the prepared dressing to the zucchini. Mix everything thoroughly.
4. Cover the container with a lid or cling film and place in the refrigerator to cool and infuse. You can infuse the salad from 30 minutes to 2 days. The longer the mixture sits, the softer and juicier the zucchini becomes, and the more they are imbued with the aroma and taste of the citrus dressing. I usually chill the salad for 4-8 hours (in the morning or lunch if I'm making it for dinner).
5. Before serving the salad, add finely chopped feta cheese and fresh herbs (green onions, parsley and mint leaves).
6. Mix everything well again, taste the salad and, if necessary, add a little more salt, ground black pepper or lemon juice to taste.
7. Salad of young zucchini with feta cheese is ready.
8. Bon appetit.