Greek Zucchini & Tomatoes

By AnnieMro

Ingredients

• 1 lb zucchini, about 3-4 medium size
• 1/4 cup thinly sliced green onions or snipped chives or finely diced sweet onion
• 1 lemon
• 2 tbsp olive oil
• 1 small garlic clove, minced
• 1 tbsp. chopped fresh mint
• 1 tbsp. chopped fresh dill
• 1/4 tsp. salt
• freshly ground pepper
• 2-3 large ripe tomatoes
• 1/2 cup crumbled feta
• 1/3 cup Kalamata black olives

Preparation

Step 1

Using a mandolin or chef's knife, thinly julienne zucchini. Mix with green onion slices. Zest the lemon. Squeeze 3 tbsp. juice. Whisk olive oil with juice, garlic, herbs, salt and pepper. Toss vinaigrette with julienne mixture. Let sit 30-60 mins. to blend flavours. Cover and refrigerate for up to half a day only. When ready to serve, core and thickly slice tomatoes. Arrange on a large platter or individual plates and top with zucchini salad, feta and olives. Garnish with extra fresh herbs.