Monday, June 27

Zucchini, feta and walnut salad

If you live in the belief that zucchini can only be eaten cooked, the time has come for you to abandon superstition and enlighten yourself with the light of empirical knowledge. Or translated into less pompous language – it’s time you ditch the stories and got a taste of it raw.

Without going through the fire, this vegetable will not cause a wave of sensations on your palate. However, the soda accusations lose steam when you think about its crunchy texture, delicate herbaceous flavor, and ability to absorb seasonings. To enjoy raw zucchini, it is advisable not to cut it into thick cubes as if you were going to make a ratatouille: so as not to feel like a real fooder indulging in rabbit whims, “finesse close to carpaccio” are the four words to keep in mind.

In addition to cutting, a previous marinade always helps the cucurbita pepo -I ask me as a name for when I do drag queen– lose rigidity and acquire a kinder touch in the mouth. Come on, it’s a good idea to have it smeared in the dressing for between 15 minutes and half an hour, but not much longer because it will lose bite and freshness.

Raw zucchini is the main ingredient in today’s salad, inspired by one I had this summer at the Kokino Spaleto tavern in Friligkianika, Greece. I say “inspired” and not “copied” because I play by hearsay without having the restaurant’s recipe, so if you don’t like it, don’t go and burn down the place and dismember its cook. The dish has the virtues of the best Greek food: simplicity, few well-balanced ingredients and an unmistakable Mediterranean flair. In the Kokino they use small white zucchini cut into thin slices, but since they are difficult to find around here, I have used dark green ones. vulgaris cut into ribbons with the spiral-making apparatus.

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If you do not have such an essential gadget, make a few simple thin slices with a knife or some slices with a peeler and throw away. More keys for the invention to work: stretch out and buy a real Greek feta, not a dirty substitute made in some Nordic country. A decent extra virgin olive oil will help. And if the dill does not make you, put some other herb, although I am not much less a eneldolover and in this dish it seems to me that it is phenomenal. The salad serves as a curious starter as it is as a taper dish: in the latter case, the only thing you should watch out for is when you add the dressing, respecting the required half-hour marinating. The emulsification can be done by closing the pan and shaking it with both hands as if it were a shaker (as long as it closes hermetically; if not, you will end up all dripping).


For zygotes.


For 4 people

  • 2 medium zucchini
  • 150 g of feta cheese
  • 4 tablespoons peeled walnuts
  • A few sprigs of dill
  • 1 lemon
  • Extra virgin olive oil
  • Salt and freshly ground black pepper


  1. Cut the zucchini into thin slices or slices (1 to 2 millimeters). Put them in a bowl, add 4 tablespoons of olive oil, the juice of half a lemon, black pepper and a little salt. Stir well and leave to marinate between 15 minutes and half an hour.
  2. Chop the walnuts and dill.
  3. When the marinating time has passed, drain the zucchini well and put it in the source in which we are going to serve it. Transfer what is left of the dressing in the bowl to a jar (if you don’t have it, to a small bowl). Add a couple more tablespoons of oil, another splash of lemon juice, and a little more salt. Close the jar and shake to emulsify (if using a bowl, beat with a fork).
  4. Pour the dressing over the zucchini. Spread the crumbled feta on top with your hands, the walnuts and finally the dill. Serve immediately.
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If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]

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