This week, I got two pounds of zucchini and two pounds of cucumbers from our local CSA. With such a large quantity, I decided to make two different salads with these vegetables!!
The first recipe I attempted was something I adapted from Cristina Ferrare’s “Big Bowl of Love” cookbook. I have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive Oil Sauce.
For this recipe, I got to use my fresh cucumbers and zucchini from the farm AND some fresh herbs that I snipped from farm’s herb garden! The lemon vinaigrette made with the fresh mint, dill, and parsley was so refreshing!
Ingredients
- 2 cucumbers
- 2 zucchini
- 1/2 lemon
- 1/4 cup extra virgin olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon chopped mint
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley
- Feta cheese
- Glazed Walnuts
- Salt & Pepper
Instructions
- Slice your cucumbers and zucchini using a mandolin slicer (use the thinnest setting possible).
- Display your cucumbers and zucchini on a serving platter, laying one piece on top of each other and alternating the cucumbers and zucchini.
- Mix the olive oil, vinegar, juice from half a lemon, mint, dill and parsley together. (I used a food processor just to mix it really well)
- Drizzle your dressing over the cucumbers and zucchini.
- Sprinkle as much feta cheese and walnuts as you would like over top of the cucumbers and zucchini. Sprinkle salt and pepper to season.
Notes
This salad makes for a great presentation!
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