I’ve never tried in my whole life a side dish that tastes better than this simple zucchini salad. But this simple salad isn’t a bland, ordinary salad. Not at all! Those thin zucchini slices are charred on the grill just enough to enhance their flavour, then dressed with a herbal-lemony sauce and garnished with fresh and tangy feta crumbles. This amazing side dish doesn’t take more than 20 minutes and the result is so charmingly rustic but exquisite. A fresh summer salad that tastes simply awesome!
Ingredients (for 4 servings):
- 4 small zucchini
- 4 Tbsp olive oil
- 2 Tbsp lemon juice + zest of 1/2 lemon
- 2 spring onions
- 10 mint leaves
- 10 basil leaves
- 80g feta cheese
- salt to taste
- Cut the zucchini. Wash the zucchini and pat them dry. If you use organic zucchini, leave their skin on. If your zucchini aren’t organic, peel them. Place them on a wood board and slice them in 1/2 cm thick slices.
- Grill the zucchini. Heat the grill over high heat. Arrange the zucchini slices in one layer and grill them until charred (for about 2 minutes). Carefully turn them on the other side and continue grilling for about 1 minute.
- Prepare the veggies and herbs. Wash the spring onions and slice them finely. Grate the lemon zest. Chop the basil and mint.
- The dressing. In a large bowl mix the olive oil with the lemon juice. Add the spring onions, lemon zest, basil and mint. Add the grilled zucchini slices and mix well. Crumble feta cheese on top and season with salt.
- Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.
I absolutely love strawberries. I find them delicious both in desserts and in savory dishes. They go so well with a lot of other salad ingredients, from arugula, baby spinach and asparagus to green beans and cauliflower. Strawberries not only add an elegant touch to any dish, but they also add nutrients and flavor. During May and June, when strawberries are fresh and mouth-watering, I include them almost daily in a salad.
For this particular salad I sliced a few strawberries and I placed them on top of some blanched asparagus. I added pea sprouts, avocado and feta cheese and I dressed them with a fresh and flavorful poppy seed-lemon dressing. Very simple and so delicious! Continue reading Asparagus and Strawberry Salad with Poppy Seed-Lemon Dressing
I have to make a confession: I don’t like salads that much. I’ve never liked them and I never will. I frequently eat salads because it’s the right thing to do, but I’m not a big salad lover. Anyway, this chickpea salad is pretty decent. Almost tasty. Fine! It’s very tasty, even though it’s a salad. It has lots of bold flavors and lovely textures and it’s quite addictive, to be honest.
Continue reading Baby Spinach Salad with Crispy Chickpeas and Raw Zucchini Rolls
Mushrooms stuffed with spinach and cheese, served with béchamel sauce – a warm appetizer which is both delicate and hearty. This dish can be easily made suitable for the vegetarian diet, only be skipping the bacon.
I stuffed my mushroom caps with hard-boiled quail eggs and spinach cream, seasoned with fresh thyme and garlic. For the spinach filling I used frozen spinach, 3 types of cheese (feta, cream cheese and parmesan and sauteed mushroom stems).
Continue reading Mushrooms Stuffed with Spinach and Cheese, Served with Béchamel Sauce