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 buddies (Noreen and Avi) in Cape Cod final week. Fortunately, we had attractive climate and received to do numerous outside issues akin to having fun with a day on the seaside, somewhat mountaineering, and a few outside partying with different mutual buddies that we all know from our wintering in Florida!
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| Our different good good friend’s ( Michel and Helaine’s )yard and ocean view- attractive!! |
No have to prepare dinner or fry the zucchini!! This tasty salad was made with uncooked zucchini and had simply the suitable contact of mint, another seasonings, and feta cheese. As soon as the combination marinates, the zucchini softens ups and tastes good!
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| Picture from Amazon |
My recipe adaptation:
Prep Time: 10 minutes
Prepare 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, evenly 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
Optionally available: pinch of purple pepper flakes , 1/2 cup of chopped evenly 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 nicely 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. For those who like olive oil, you possibly can add some!!
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