MARINATED ZUCCHINI SALAD
Steps:
- Thinly slice zucchini and add to a large bowl.
- Mix all the marinade ingredients and pour over the zucchini.
- Allow the zucchini to marinate for at least 30 minutes but up to 24 hours, covered in the fridge.
- When you're ready to serve, top the zucchini salad with cubed feta, toasted pine nuts and finely chopped chili.
Nutrition Facts : Calories 163 kcal, Carbohydrate 7 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 630 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
RAW ZUCCHINI SALAD
Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.
Provided by kolibri
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time P1DT10m
Yield 3
Number Of Ingredients 7
Steps:
- Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g
RAW ZUCCHINI SALAD WITH MARINATED FETA AND LEMON
Zucchini is a summer staple that people often think needs to be cooked, but zucchini is equally delicious prepared as a raw salad. This dish quickly marinates feta cheese to give it extra flavor and depth then the reserved marinade is used to dress the zucchini. This dish screams summer and is the perfect fresh bite for any meal.
Provided by Elena Besser
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil, garlic, crushed red pepper and half of the lemon zest in a medium saucepan. Warm over medium heat until the garlic is fragrant, softened and starting to turn golden brown, 2 to 3 minutes. Remove from the heat and add the feta pieces. Let marinate for at least 10 minutes at room temperature and up to overnight in the refrigerator (see Cook's Note).
- Mince the remaining lemon zest and reserve for garnish.
- Arrange the zucchini coins in a concentric circle on a large platter. Season with salt and black pepper. Sprinkle with the juice from one of the lemon halves and drizzle with some of the olive oil from the feta.
- Remove the feta from the olive oil with a slotted spoon and scatter over the zucchini, breaking up the pieces into smaller bits. Top with the herbs and pine nuts. Drizzle with more olive oil from the feta and sprinkle with the minced lemon zest and juice from the remaining lemon half. Enjoy!
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
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ZUCCHINI SALAD WITH LEMON, FETA AND PINE NUTS
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Ratings 13Calories 238 per servingCategory Salad
- Thinly slice zucchini with a Y Peeler or mandoline slicer at its thinnest setting. Place in large bowl, gently separating slices with your hands.
- To zucchini add salt, lemon juice and smashed garlic clove; gently toss to coat. Cover and refrigerate for at least 1 1/2 hours and up to 6 hours.
- When you're ready to serve, remove zucchini mixture from refrigerator. Drain and discard garlic clove. Gently pat slices dry with paper towels. Alternatively, you can turn slices out onto a paper towel lined baking sheet in a single layer and pat dry for a drier salad. Return zucchini slices to bowl.
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Estimated Reading Time 5 mins
- Marinate the Feta: At least 1 day and up to 2 weeks before serving, place the feta in a 16-ounce jar. Add a generous amount of fresh mint leaves, packing them in as tightly as you can without breaking up the cheese. Add black pepper, the orange peel and a pinch or two of red-pepper flakes, if using. Fill the jar with enough extra-virgin olive oil to just cover the con- tents, making sure the cheese is completely submerged. Close the jar and turn it over a few times. If you plan to use the cheese the next day, you can keep the jar out at room temperature. Otherwise, place it in the refrigerator.
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- Remove the cheese from the marinade, letting any excess olive oil drain back into the jar; crumble it into the salad, and toss to combine. The cheese will start to coat the zucchini as you mix everything.
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