Zucchini Salad

Ingredients

• 1 1/2 pounds small to medium zucchini (ideally a mix of green zucchini and yellow summer squash)
• 1/2 teaspoon kosher salt
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic (smashed)
• 3 tablespoons extra virgin olive oil
• 3 ounces feta cheese (crumbled)
• 1/4 cup pine nuts
• 1/4 cup thinly sliced basil leaves (optional)

Instructions

1. 1

   Thinly slice zucchini with a Y Peeler or mandoline slicer at its thinnest setting. Place zucchini ribbons in large bowl, gently separating slices with your hands.

2. 2

   To zucchini add salt, lemon juice and smashed garlic clove; gently toss to coat. Cover and refrigerate for at least 1 1/2 hours and up to 6 hours.

3. 3

   When you're ready to serve, remove zucchini mixture from refrigerator. Drain and discard garlic clove. Gently pat slices dry with paper towels. Alternatively, you can turn slices out onto a paper towel lined baking sheet in a single layer and pat dry for a drier salad. Return zucchini slices to bowl.

4. 4

   Drizzle zucchini with olive oil and gently toss to coat; adjust seasoning as desired. Divide among 4 serving plates. Top each salad with an equal amount of crumbled feta, pine nuts and basil if you like. Serve.