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)

1. 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. 
2. Prep and measure everything.
3. 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.
4. If you've made the salad ahead of time, remove from the refrigerator at least thirty minutes before serving.

Serving Ideas:

Grill or broil slider-sized burgers. Pour the salad onto a large platter. Top with the burgers and serve as an easy weeknight dinner or as an appetizer with cocktails.

Sear jumbo shrimp in a screaming hot cast iron pan and dump directly onto the salad. It will hold up well and can be used over hot pasta as a quick sauce. 

This is a great option to take to a picnic or barbecue. It's tangy enough and firm enough to hold up grilled meats and barbecue sauces.

Keep this in your refrigerator as a quick healthy snack. Mix in a bit of baby kale or arugula, shredded carrots. Seve it over a seared chicken breast or salmon and add sliced tomatoes for a complete meal after a hard day at work.