Zucchini and Radish Salad with Marinated Feta

Zucchini and Radish Salad with Marinated Feta

Serves: 4

Active Time: 10 minutes

Total Time: 20 minutes

Level of Difficulty: Easy

Ingredients:

  • 1/3 cup extra-virgin olive oil

  • 3 small cloves garlic, thinly sliced

  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish

  • 1 lemon, zest peeled with a lemon peeler and lemon halved

  • kosher salt and freshly ground black pepper

  • 2 sprigs thyme (optional)

  • One, 4-ounce block feta cheese, broken into 1/2-inch pieces

  • 1 medium zucchini, cut into 1/8-inch-thick coins

  • 4 medium radishes, cut into 1/8-inch-thick coins

  • 2 tablespoons toasted pine nuts

  • 1 tablespoon thinly sliced chives (see Cook’s Note)

  • 4-5 torn basil leaves (see Cook’s Note)

Steps:

In a small saucepan, combine olive oil, garlic, red pepper flakes, 2 lemon peels, a pinch of kosher salt, a couple cranks of freshly ground black pepper, and 2 sprigs of thyme. Cook over medium heat until fragrant, about 2-3 minutes. Remove from heat, add feta and marinate for 10 minutes at room temperature. Mince the reserved lemon peels for garnish.

Shingle zucchini and radish coins on a large circular serving platter. Season with kosher salt and freshly ground black pepper. Squeeze the juice of 1/2 lemon.

Top with feta, pine nuts, lemon zest, chives, basil, and more lemon juice. Drizzle with reserved oil from the feta and enjoy!

Cook’s Note: feel free to use any fresh soft herbs you have on hand, such as dill, parsley, tarragon, mint, etc.

Elena Besser