The winter version, with store bought zucchini…
The key to this salad is to have the freshest zucchini possible. The best time of the year to make this? Summer! When gardens and farmer’s markets are abundant with these beauties.
- 1 golden zucchini
- 1 green zucchini
- 1/2 cup feta cheese
- 1/4 cup vinaigrette of your choice (french is what I used)
- a few sprigs of fresh oregano, minced
Slice zucchini as thin as you possibly can. If you have a mandoline, this would be a good time to use it. I used a really sharp knife, and discarded a few that were too thick. Layer the zucchini on your favorite platter (or platters, as I did.) The untouched one is one I made after I made the first plate, too take too my neighbors. It was too good not to share! One of their sons almost ate it all before they got to try it!
Drizzle the vinaigrette over the zucchini, sprinkle the cheese and herbs over. Let sit for a few minutes too let the flavors get absorbed.