In Greek cooking, vegetables are often boiled and made into salads, such as cauliflower, beans or in this case zucchini.
I have nothing against boiling but I find steaming vegetables to achieve the same result and I’ve retained all of the vegetable’s nutrients. I recently found these lighter skinned zucchini at the market and I snapped them up. In Greece, I’ve yet to see the green skinned zucchini we’re used to here in North America.
Toronto is in the midst of an early bout of summer weather and I’m writing to you in shorts as we speak. I’m very much in a Greek state of being and a salad such as this transports me to a hot, lazy summer day in Greece.
A salad such as this one requires minimal effort, it’s hard to screw up and as long as you’re using the best extra-virgin olive oil (Greek, of course), fresh mint and Feta cheese, you’re going to enjoy this salad.
The hot summers of Greece make me lazy and I look for quick, healthy and delicious ways to nourish myself. A salad of Zucchini with Feta and mint can be served warm or at room temperature.
I’ve listed amounts of Feta and mint only as a guideline…add some more if that suits your fancy.
Zucchini Salad With Feta & Mint
2 lbs (or 1kg) of small to medium zucchini
1 clove of garlic, minced
3 Tbsp. of chopped fresh mint
1/3 cup extra-virgin olive oil
3 Tbsp. good red wine vinegar
sea salt and ground black pepper to taste
crumbled Feta cheese
- Rinse your zucchini and place (whole) in the basket portion of your bamboo or metal steamer and cover. From when your water has come toÂ boil, steam for about 15 minutes or until just fork tender.
- Carefully slice your zucchini into fork-sized medallions and place in a large bowl. Add a little salt, some pepper,Â garlic, olive oil, mint and Feta and toss to coat. Adjust seasoning according to taste.
- Serve warm or cold.
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