Zucchini Ribbon Greek-Style Salad

americastestkitchen.com

Sue

subheading: GATHER YOUR INGREDIENTS:

3 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

2 garlic cloves, minced

½ teaspoon table salt

¼ teaspoon pepper

2 zucchini (8 ounces each), trimmed and peeled lengthwise into ribbons

4 ounces cherry tomatoes, quartered

4 ounces block feta cheese, cut into ½-inch cubes

½ cup pitted kalamata olives

½ cup pepperoncini, stemmed and sliced into rings

¼ cup coarsely chopped fresh parsley

2 tablespoons coarsely chopped fresh dill

3 scallions, cut into ½-inch pieces

View Nutritional Information i

subheading: KEY EQUIPMENT:

The Best Mixing Bowls All-Purpose Whisks

subheading: BEFORE YOU BEGIN:

Be sure to find zucchini that weigh about 8 ounces each; larger zucchini are more difficult to cut into even ribbons because their seeds can be large and coarse, and their flavor can be bitter when eaten raw. You can substitute an equal weight of crumbled feta for the block feta.

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