Marinated Zucchini Salad

I’ve got a newfound love for zucchini. I picked up these yellow ones at the farmer’s market because they were too beautiful to ignore. The longer this dish marinates in the fridge the better it tastes. I used a mandolin to get the beautiful ribbons but you can just slice the zucchini into rounds if you don’t own one. This recipe is great for summer potlucks!

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Marinated Zucchini Salad

Prep time: 15 minutes, 2 hours inactive
Cook time: 0 minutes
Total time: 2 hours, 15 minutes
Yield: 8 servings


INGREDIENTS

  • 3 medium zucchini, sliced into ribbons

  • 3 medium yellow zucchini, sliced into ribbons

  • 1 green pepper, sliced

  • 2 tbsp. capers, drained

  • 3 cloves garlic, minced

  • ¼ cup extra virgin olive oil

  • Juice of 1 lemon

  • 1 tsp. sugar

  • Handful of fresh mint, chiffonade plus extra for garnish

  • Salt and pepper to taste

  • ½ cup shaved Kefalotyri Cheese *see notes

    * I found this type of Greek cheese at my local farmer’s market. You could substitute this for a number of different hard, salty cheeses such as ricotta salata, pecorino romano or feta.


DIRECTIONS 

In a large bowl whisk together olive oil, lemon juice, garlic, sugar and salt and pepper. Gently toss with zucchini ribbons, green pepper, capers and mint. Cover and refrigerate for 2 hours, or overnight. Before serving top with shaved cheese and additional mint leaves. Season with salt and pepper.

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