Use tender young zucchini for this Greek-inspired salad. Serve it alongside souvlaki or other Mediterranean fare.

Yield: Serves 8.



  • 2 tbsp fresh lemon juice
  • 1 tsp grated lemon peel
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, crushed
  • 1/4 cup olive oil
  • 2 medium zucchini, trimmed
  • 1/2 cup vertically sliced onion
  • 1/2 cup shredded feta cheese
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint


  1. To prepare dressing, whisk together lemon juice, lemon peel, salt, pepper and garlic until combined. Gradually whisk in oil until blended; set aside.
  2. Using a vegetable peeler and cutting lengthwise, cut long, thin, ribbon-like strips from zucchini. There should be about 4 cups packed zucchini strips.
  3. Combine zucchini with remaining ingredients in a bowl. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:

116 calories, 10.2 g fat, 2.3 g protein, 4.2 g carbohydrate, 1.1 g fibre, 256 mg sodium