Serves 4
15 min
Zucchini with Feta, Walnuts and Dill
Recipe GLPRf59fc988fc1f8e
A light and fresh Mediterranean salad showcasing tender thinly sliced raw zucchini dressed with premium olive oil, sea salt, and pepper. The dish is topped with crumbled feta cheese, toasted walnuts, and fragrant fresh dill, finished with lemon wedges to brighten every bite.
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Ingredients
1 pound Small zucchini, sliced very thin
2 tablespoons Extra virgin olive oil
Sea salt
Freshly ground black pepper
½ cup Crumbled feta cheese
½ cup Walnuts
2 tablespoons Fresh dill, chopped
1 small Lemon, cut into wedges
Directions
Slice the zucchini lengthwise into very thin ribbons using a mandoline, vegetable peeler, or sharp knife. Place the sliced zucchini in a large serving bowl.
Drizzle the extra virgin olive oil over the zucchini slices and toss gently to coat evenly.
Season with sea salt and freshly ground black pepper to taste, mixing carefully.
Sprinkle the crumbled feta cheese over the dressed zucchini.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Allow to cool slightly, then roughly chop and scatter over the salad.
Finish by sprinkling the fresh chopped dill evenly over the top.
Serve immediately with lemon wedges on the side for squeezing over the salad according to taste.
