Zucchini Salad with Cherry Tomatoes & Feta

Step away from the stove. Sweet and mild zucchini is equally delicious raw, if you slice it as thinly as possible, and marinate it in plenty of salt, lemon, and good olive oil.

What You Get

Zucchini or summer squash
Cherry tomatoes
Pitted Kalamata olives
Lemon
Basil
Crumbled feta cheese

What You’ll Need

Salt and freshly ground pepper
Extra-virgin olive oil

Makes 3 servings

Active Time: 15 minutes 

Total Time: 15 minutes 

Step 1

Rinse and trim the zucchini, then use a veggie peeler or a mandoline to slice lengthwise as thinly as possible. Place the zucchini in a bowl and sprinkle lightly with salt.

Step 2

Rinse the cherry tomatoes, remove the tops, and cut them in half. Chop the Kalamata olives. Add the tomatoes and olives to the bowl. Drizzle with the juice of ½ lemon and 2 tablespoons olive oil, season with salt and pepper, and toss to combine.

Step 3

Pick a couple of handfuls of basil leaves, toss the stems, and tear the leaves. Just before serving, fold in the feta and the torn basil leaves. Transfer the salad to plates, grind with pepper, and serve.

Contains: milk.

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