Greek Zucchini Salad

Summertime, where the living is easy and zucchini and herbs are in abundance! I love me some simple pan fried zucchini and zucchini bread but I have been dreaming of this Greek Zucchini Salad…and it does not disappoint! Benefit 1: you can make this 4-6 hours ahead of time. Benefit 2: You can use up herbs AND zucchini in one fell swoop. Benefit 3: This tastes ahhhhmazing.

Fresh, fresh, fresh. The herbs, the lemon, the pickled red onion! I’m thinking this would be delish alongside some grilled chicken or pork tenderloin.

Greek Zucchini Salad

The fact that I can prepare this ahead of time makes this a winner for me! It is summer in Minnesota and we do NOT want to sit around inside cooking dinner. This is a perfect take on the go salad. Outside picnic dinners are the name of the game these days! Enjoy!

Greek Zucchini Salad

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• Author: Come Sit At The Table
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4-6 1x
• Category: Salad
• Cuisine: Greek

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Description

Marinated lemon and herb zucchini tossed with olives, feta, tomatoes, and pickled red onion!

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Ingredients

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• 1 small red onion, quartered and thinly sliced
• 1/2 cup apple cider vinegar
• 2 tablespoons honey
• 1 cup water
• 4 medium zucchini (mix of yellow and green)
• 4 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1/2 cup fresh basil
• 1/2 cup fresh parsley
• 1 tablespoon fresh oregano
• 10 oz cherry tomatoes (about 2 cups) sliced in half
• 1/2 cup crumbled feta cheese
• 1/2 cup greek kalamata olives, sliced in half
• kosher sea salt
• fresh ground pepper to taste

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Instructions

1. Prepare the pickled red onion: bring honey, water, pinch of salt and the apple cider vinegar to a simmer. Pour over thinly sliced red onion. Set aside for at least one hour. You will have leftover onion. Store this goodeness in the fridge and top salads and sandwiches!
2. Dressing: Blend olive oil, lemon juice, and herbs until smooth.
3. Zucchini: Using a peeler, peel the zucchini into ribbons and stop when you hit the seedy core. (Discard the core). Sprinkle lightly with coarse kosher sea salt. Toss zucchini ribbons with the dressing. Wrap and set aside in fridge until ready to assemble (let marinate in fridge at least 30 minutes before serving.)
4. Assembly: Toss marinated zucchini with the tomatoes, olives, feta, and about 1/4- 1/2 cup of the pickled red onion. Finish with freshly ground pepper and more feta if desired!

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