Zucchini Salad

We came home from our vacation to find that many naughty naughty rabbits had tunneled into our garden and helped themselves to all sorts of our lovely vegetables. We did have a few zucchini spared from the munch-fest and I made a yummy Greek-inspired salad.

Surfing the web, I found a couple of recipes for zucchini feta salad that looked intriguing. I've made a few adjustments. Enjoy.

Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and toss to coat. Cover and marinate overnight (I only waited 4 hours). Sprinkle with feta, green onions, mint and parsley just before serving.

• 3 Tbs. lemon juice
• 1 clove garlic, minced (about 1 tsp.)
• 1/3 cup olive oil
• 2 medium zucchini, peeled into thin ribbons (about 4 cups)
• 1 green onion, thinly sliced
• 1/2 cup crumbled feta cheese (I used the Mediterranean version)
• 2 green onions, chopped (about 1/4 cup)
• 1 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh parsley

XOXO

♥