Raw Zucchini Salad Greek Style
Greek Style Raw Zucchini Salad
(Adapted from a recipe by Martha Stewart)
3 medium zucchini cut into small cubes (peeled, seeded hothouse cucumbers may also be used instead of the zucchini)
½ cup red onion finely chopped
1/2 teaspoon salt
A few grinds of black pepper
4 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil (use only 4 tablespoons if you prefer a fresher flavor)
1 cup crumbled feta cheese (use less if you prefer)
Cut ends of the zucchini and remove the seeds if they're large. Usually, the smaller to medium sizes don't have very large seeds, which can taste off and make your salad a bit watery.
Prep and measure everything.
- Mix everything in a bowl and serve. Will hold up well and can be prepared up to two days ahead. Can also be prepared with cucumbers instead of zucchini.
- If you've made the salad ahead of time, remove from the refrigerator at least thirty minutes before serving.