Food Fridays: Minty-Fresh Zucchini Salad with Marinated Feta⁠
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Now is the time to take advantage of all of Ontario’s seasonal ingredients, including zucchini! Check out this Minty-Fresh Zucchini Salad with Marinated Feta. ⁠
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Have you ever tried raw zucchini? If you haven’t, you’re missing out! Fresh, crunchy and easy to pair with, this salad will hands-down be a winner at your next summer get-together. ⁠
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This salad packs a flavour punch due to the marinated feta, which can be made one day or up to two weeks in advance! The feta marinade is re-purposed as a dressing for this salad, making this the ultimate easy, make-ahead meal. ⁠
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Serve this salad alongside your protein of choice and you have a complete meal! ⁠
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Try it out today!⁠

Ingredients

  • ¼ pound block of feta cheese, cut into squares
  • Ample bunch of fresh mint leaves, plus more torn leaves for garnish
  • Freshly ground black pepper, to taste
  • 2 or 3 (1-inch) strips orange peel, plus grated zest for garnish
  • Crushed red-pepper flakes, to taste (optional)
  • Extra-virgin olive oil, as needed
  • 2 medium zucchini, cut into 1½-by-½-inch batons (about 5½ cups)
  • 1 teaspoon flaky salt
  • ½ cup shelled salted, roasted pistachios
  • ¼ cup dried currants

Instructions

  1. 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.
  2. MAKE THE SALAD: Place the zucchini in a large serving bowl and season it with the salt; toss to coat. Add the pistachios and the currants and toss to combine.
  3. 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.
  4. Drizzle 1 tablespoon of the marinating oil over the salad and toss to coat. Garnish the salad with torn fresh mint leaves, additional black pepper and some grated orange zest.

Notes

You can reserve the remaining marinade in the fridge for up to 2 weeks and apply it to other salads, on its own or as part of a vinaigrette. Use it for roasting vegetables and poaching fish or dip bread into it. The same goes for the feta: Toss it into a Greek or grilled-chicken salad. Add it to garlicky shrimp or a grilled sausage dish. Make a simple spaghetti with it—and the oil—too.

Recipe by Pure Wow.