This recipe is a no-cook recipe especially great for when it gets too hot in San Diego to turn on the oven but it sounds so good I can’t wait until summer. And, when summer comes there are so many more combinations to try. Recipe by Nora Singley, from thekitchn.com
The secret to eating zucchini raw: mix it with cheese…Feta cheese isn’t typically the kind of cheese that can transport you to a deep palatal place, but there’s something terribly effective about the simple combination of that vegetal, green quality of zucchini and such creamy, briny cheese.
Use this recipe as a quickie template for other summer produce—subbing out the zucchini for grilled eggplant, peppers, okra, or sweet onions, halved cherry tomatoes, fresh corn off the cob, or even watermelon, peaches, or summer berries. There’s something totally delicious about the way the feta combines with the lemon juice and olive oil that makes for an insta-creamy dressing, and its versatility is endless.
You can amp up this salad with more herbs—the basil, parsley, and mint trifecta is excellent—or by piling it onto an olive oil-soaked crostini. Toasted nuts would be nice, too, but this carpaccio is great on its own, with a mere handful of ingredients. Just don’t forget the feta.