I found some beautiful, vibrant, yellow zucchini at the farmers market over the weekend and I decided to take some home with me. I mean, how often do you come across yellow zucchini?!
After careful deliberation and consultation with my best friend & chef, I decided that the only way to do them justice and to highlight their gorgeous flavor and fresh texture is to use them raw in a salad. So Greek flavors it is – olive oil, lemon, lots of fresh herbs and ….feta!
To be honest, I was expecting this salad to be delicious, but I was not expecting it to be SO delicious! Creamy, fresh, zesty, lots of herbs, crunchy from the almonds – YUM.
Zucchini salad with feta, dill and mint
- 2 cups of quinoa + water
- 4 small yellow zucchini, thinly sliced (I used a mandolin)
- 8 TBSP olive oil + 4 TBSP
- juice of 2 lemons
- 2 handfuls fresh dill, finely chopped
- 2 handfuls fresh mint, finely chopped
- 1 can of chickpeas, rinsed and drained
- 1 handful of parsley, finely chopped
- salt and pepper, to taste
- 4 TBSP crumbled feta
- a handful of toasted almonds
- optional – pickled green walnuts or olives
- Cook the quinoa in a rice cooker – add the quinoa and then add water up to level 2.
- Slice the zucchini and add it to a large bowl. Add 4 TBSP olive oil, the lemon juice and the fresh dill and mint. Toss to cover and set aside.
- When the quinoa is cooked, add the chickpeas, 4 TBSP olive oil, parsley, salt and pepper, and toss well to mix.
- Add the quinoa mix to the zucchini and toss everything together. Scoop everything on a serving platter.
- Top with almonds, feta and pickled walnuts/olives and serve while still a little warm.