ZUCCHINI FETA SALAD RECIPES

Steps:

• 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. Note: 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.

Steps:

• Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.