Zucchini Salad

from https://pinchandswirl.com/zucchini-salad-with-lemon-feta-and-pine-nuts/

Servings	Prep Time
4servings	15minutes

Passive Time

1 1/2hours

Servings	Prep Time
4servings	15minutes

Passive Time

1 1/2hours

Ingredients

1 1/2pounds Zucchinismall to medium, ideally a mix of green zucchini and yellow summer squash
1/2teaspoon Kosher Salt
3tablespoons Fresh Lemon Juiceabout 1 lemon
1clove Garlicsmashed
3tablespoons Extra Virgin Olive Oil
3ounces Feta Cheesecrumbled
1/4cup Pine Nuts
1/4cup Basil Leavesoptional, thinly sliced

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.