Greek Zucchini Summer Salad

Zucchini are always a great symbol of summer. In a previous post, I used the blossoms. In this post the actual zucchini. And they have become a popular replacement for pasta in many favorite dishes. But today, I am going for a more traditional recipe close to what I grew up eating.

Boiled zucchini with fresh tomato and feta cheese.

Greeks love boiled vegetables, and one of them is boiled zucchini. It’s very mild on your tummy too! And you can eat this both hot or cold!

This is super simple.

I picked some fresh small zucchini from my local farm. I love how much more flavorful they are when they are still a bit little.

Zucchini from the Farm

Ingredients:

Zucchini (4 large or 6-8 small)

1 tomato

1/2 cup feta cheese (crumbled)

Salt & pepper to taste

Pinch of dry oregano

Drizzle of olive oil

Squeeze of lemon

Directions:

Start by bringing a medium pot of water to a boil. Place the zucchini in the boiling water. Cook on a medium flame for around 30 minutes, or until you can poke the zucchini with a fork, and it falls right off. That’s how you know it’s done!

Boil your zucchini

While they are cooking, you can grate one tomato. Have you ever done that before? This is how Greeks gets the juice of a tomato! You simply slice off the top, and using a boxed grater to grate the pulp.

Grating the tomato
The juice from the grated tomato

Remove the zucchini from the water and slice it long. Two inch pieces will suffice.

Perfectly boiled

Add your salt & pepper. Pour over the fresh tomato juice. Crumble your feta cheese, & sprinkle oregano. Drizzle with olive oil and lemon juice.

This is so delicious!!!

Kali Oreksi!

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