This zucchini, mint, and feta cheese (I used vegan cheese) salad makes an ideal aspect dish or attention-grabbing appetizer! I am calling it Cape Cod zucchini salad as a result of that’s the place I first was launched to it.
We have been staying with our good mates (Noreen and Avi) in Cape Cod final week. Fortunately, we had beautiful climate and acquired to do a variety of out of doors issues reminiscent of having fun with a day on the seashore, a little bit climbing, and a few out of doors partying with different mutual mates that we all know from our wintering in Florida!
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| Our different good buddy’s ( Michel and Helaine’s )yard and ocean view- beautiful!! |
No have to prepare dinner or fry the zucchini!! This tasty salad was made with uncooked zucchini and had simply the fitting contact of mint, another seasonings, and feta cheese. As soon as the combination marinates, the zucchini softens ups and tastes excellent!
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| Photograph from Amazon |
My recipe adaptation:
Prep Time: 10 minutes
Cook dinner Time: None
Marinate Time: minimal 2 hours most 2 days (refrigerated)
1/4 cup of freshly squeezed lemon juice
2 tablespoons of sesame seeds, calmly dry pan toasted till they start to pop not burn
2 teaspoon of crushed dried mint
1 teaspoon of crushed dried oregano
3 ounces of crumbled vegan feta cheese
Elective: pinch of pink pepper flakes , 1/2 cup of chopped calmly toasted walnuts, or 1/2 cup or extra of chickpeas added to combination.
In a big mixing bowl, stir collectively the zucchini cubes, lemon, toasted seeds, mint, oregano and crumbled feta. Stir effectively and marinate for at the least 2 hours within the fridge. Season to style with salt and freshly cracked pepper.
Notes:
I do not like so as to add oil to my recipes. In case you like olive oil, you’ll be able to add some!!
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