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Summary
When I followed the original recipe for this salad strictly, the result was interesting but very, very bland. I’ve made some modifications here, but feel free to add more zing any way that you would like. The recipe is still worthy of a place in the archives because it’s a great no-cook dish for summer and a great way to use up plentiful squash.
Servings
6 servings
Prep Time
0 hours, 30 minutes
Cook Time
0 hours, 0 minutes
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons white wine vinegar
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 2 pounds medium zucchini, trimmed
- 1/2 cup coarsely chopped fresh basil
- 2 Tablespoons chopped fresh parsley
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Parmesan
- 1/4 cup very finely chopped feta
Instructions
Whisk oil, lemon juice, vinegar, coarse salt, black pepper and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add herbs and nuts, then dressing; toss to coat. Season to taste with salt and pepper, and sprinkle with cheese.
Sources
- Adapted from the 2010 Bon Appetit - via Epicurious
