(Recipe can be found on the Tasty Kitchen site here.)
Step by Step Instructions:
Throwing this salad together is simple and you need the following ingredients to do so: Fresh Mint, Crumbled Feta, Olive Oil, 6 Small Zucchini, Salt, and Freshly Ground Pepper.
This recipe comes together in a snap…seriously. First off, I stood each zucchini on one end and used a vegetable peeler to peel strips of the zucchini. I spun the zucchini on its end to get the peels quickly and it worked like a charm. Oh and since I wasn’t cooking for an army (just me), I only peeled 2 zucchini and adjusted the amounts accordingly. I then arranged the zucchini on a serving plate.
I grabbed a few fresh mint leaves (5 or 6 leaves, perhaps) and chiffonaded them (aka – I stacked the leaves on top of each other, rolled them length-wise, and then sliced them thinly to get thin strips).
The chopped mint and feta cheese gets sprinkled over the top of the zucchini strips. I then drizzled a little olive oil over the zucchini and finished by adding salt and freshly ground pepper to taste. Seriously you guys, that was it. Salad is done! Did you time me…under 5 minutes, right?! What the heck are you waiting for? Go make this salad and enjoy!
6 whole Small Zucchinis
1 cup Crumbled Feta Cheese
1 bunch Fresh Mint, Chopped
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Coarse Salt
½ teaspoons Fresh Ground Pepper
1. Using a vegetable peeler, peel the zucchini (the peel and all of the flesh) in long strips all around until you reach the core and there are more seeds than flesh. At that point you can stop and discard the core.
2. Arrange zucchini strips on a plate, sprinkle feta and mint over top, drizzle with oil, and salt and pepper to taste.