Mediterranean Zucchini Salad
A refreshing salad starring garden zucchini with a Mediterranean cast of bright flavors and sprinkled with feta cheese and dill. This salad is the perfect side for grilled lamb, chicken or beef. It even makes an ideal light lunch with a little bread and a glass of white wine.
Here are the ingredients for Mediterranean Zucchini Salad:
1 large garden zucchini or a few smaller ones, 1/2 diced, measuring a total of 5 cups
1 pint of grape tomatoes, quartered, measuring 2 cups
1/4 cup chopped Kalamata olives
1/4 cup finely diced red onion
1/3 cup crumbled feta cheese
2 tablespoons chopped dill
2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Coarse black pepper
Time Saving Tip: All of the salad ingredients can be chopped and stored separately in the refrigerator until you are ready to make the salad. The dressing can also be made a few hours ahead. Store the dressing covered on the counter.
Let's get started.
Now we can make the salad.
First lets make the dressing. Combine the extra virgin olive oil, red wine vinegar, lemon juice and Dijon mustard in a small bowl. You can set this aside for now.
If you are using one of these over-sized green zucchinis from your garden, it's best to scoop out the seeds. They are big and unpleasant to have floating around in your salad. I suggest first cutting the squash in half crosswise, then cut each half lengthwise down the middle. Then with a spoon, scoop out the seeds. Finally, cut quarter inch strips and cut the strips in 1/2 inch pieces. If you are using a regular sized zucchini, don't worry about the seeds.
Combine the zucchini, tomatoes and onions in a large bowl.
Next add the feta cheese, olives and dill. Gently fold into the vegetables.
Now add the dressing, 1/2 teaspoon of Kosher salt and 1/4 teaspoon of coarse black pepper to the vegetable mixture. Toss and let sit for 20 to 30 minutes before eating.
It's ready to eat. This salad is summertime in a bowl. The combination of the zucchini and other vegetables with feta and dill makes this a winner.