Quick info

  • Servings: 1 person
  • Total time: about 15 minutes
  • Cooking: –
  • Tools: knife, mandoline or vegetable peeler, mixing bowl, small bowl

Ingredients

  • 1 medium to large zucchini, about 200 g (7.1 oz)
  • 1/2 block of feta (I use Vemondo vegan feta)
  • 1/4 red onion, about 25 g (0.9 oz) or to taste
  • 10 small mint leaves (or basil)
  • 1 tablespoon extra virgin olive oil
  • A scant 1/4 teaspoon salt

Method

  1. Soak the onion. Thinly slice 1/4 red onion and place it in a small bowl of cold water. Leave it to soak while you prepare the rest of the salad.

  2. Prep the zucchini. Wash 1 medium to large zucchini, about 200 g (7.1 oz), and slice it thinly lengthwise, using a mandoline or a vegetable peeler. You’ll have to make do with a knife for the last few slices: they won’t all come out perfect! If the zucchini is thick, cut the ribbons in half lengthwise: you’ll end up twirling them like spaghetti.

  3. Prep the herbs. Roughly chop 10 small mint or basil leaves.

  4. Drain the onion. Drain it well, pat it dry, and roughly chop it.

  5. Assemble the salad. Put the zucchini ribbons in a bowl, add the drained onion and herbs, then crumble 1/2 block of feta over the top.

  6. Dress. Add 1 tablespoon extra virgin olive oil and a scant 1/4 teaspoon salt. Toss gently to coat everything without breaking up the zucchini ribbons too much.

  7. Let it rest. Let the salad sit for 5–10 minutes before serving.

Serve with crostini or fresh bread!