- Albert Roux born
- Piereogi Day
Chilled Zucchini Salad with Mint and Feta
- 1 large zucchini
- 1/2 Teaspoon olive oil
- 1/4 Cup chopped mint leaves
- 2 Ounces feta cheese, cubed
I love squash. All types — summer, acorn, butternut. You name it, I’ll devour it. This chilled zucchini salad is a great side to any protein and can be made in under 15 minutes. A healthier alternative to potato salad, this combination is perfect for your next family cookout or picnic in the park. The feta adds a rich, salty contrast to the light zucchini slices. The mint makes it a party.
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Slice the zucchini into paper-thin circles. Bring a medium-sized pot of water to a boil over high heat. Boil the slices for 1 minute and remove from the water. Place the slices on a paper towel, and pat them dry to remove the excess water.
Refrigerate the salad until chilled. Serve and enjoy!