Raw Zucchini Salad With Marinated Feta And Lemon Recipes

Steps:

• Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

Steps:

• Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Mix in the parsley. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste.

Steps:

• Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
• Combine zucchini, onion, and parsley together in a bowl.
• Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

Steps:

• Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

Steps:

• Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
• Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
• Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
• Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
• Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
• Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.

Steps:

• Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
• Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
• Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.