| Prep Time | 15 minutes |
| Passive Time | 1 1/2 hours |
| Servings |
servings
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Ingredients
- 1 1/2 pounds Zucchini small to medium, ideally a mix of green zucchini and yellow summer squash
- 1/2 teaspoon Kosher Salt
- 3 tablespoons Fresh Lemon Juice about 1 lemon
- 1 clove Garlic smashed
- 3 tablespoons Extra Virgin Olive Oil
- 3 ounces Feta Cheese crumbled
- 1/4 cup Pine Nuts
- 1/4 cup Basil Leaves optional, thinly sliced
Ingredients
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Instructions
- Thinly slice zucchini with a Y Peeler or mandoline slicer at its thinnest setting. Place zucchini ribbons in large bowl, gently separating slices with your hands.
- To zucchini add salt, lemon juice and smashed garlic clove; gently toss to coat. Cover and refrigerate for at least 1 ½ hours and up to 6 hours.
- When you're ready to serve, remove zucchini mixture from refrigerator. Drain and discard garlic clove. Gently pat slices dry with paper towels. Alternatively, you can turn slices out onto a paper towel lined baking sheet in a single layer and pat dry for a drier salad. Return zucchini slices to bowl.
- Drizzle zucchini with olive oil and gently toss to coat; adjust seasoning as desired. Divide among 4 serving plates. Top each salad with an equal amount of crumbled feta, pine nuts and basil if you like. Serve.
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