One of the pleasures of summer is having the freshest fruit and vegetables, some that are not available any other time of year. Such is the case of round zucchini. Whereas it may be common in other parts of the world year round, for us in Canada it is a summer thing, as local farmers grow these seasonal delights.
This salad can be made with regular zucchini, of course, but I love the size of the small round ones, that way you can use one of each in this recipe and you won’t leave any bits leftover wrapped in the fridge.
This Zucchini Carpaccio is really easy to put together, the only thing you need is a bit of time to let it rest so that the lemon juice can work its magic to soften the zucchini. Since we have such few ingredients, they really count, so use the best extra virgin olive oil you have for this recipe. This salad can be part of a mezze spread, or it can be a light and fresh starter to a summer barbecue. Either way, it is light, bright and delicious.
This salad is a slight variation of the Sicilian Zucchini Salad I have posted previously on the website. But this one has a bit of protein thrown in in the form of feta cheese, so even though it is light, it is a bit more wholesome.
Mediterranean Zucchini Carpaccio
1 small round green zucchini, ends trimmed
1 small round yellow zucchini, ends trimmed
Juice of 1 small lemon
Salt and pepper to taste
2-3 Tbsp extra virgin olive oil
1/3 cup crumbled feta cheese
Handful of mint leaves
Using a mandoline or sharp knife, slice zucchini into very thin rounds. Zucchini should be pliable, about 1/16” (1mm) thick.
On large rimmed plate, place about 1 Tbsp lemon juice and stir in a bit of salt, just enough to season that lemon juice.
Start arranging zucchini, alternating colours, around the plate in a concentric pattern, until the plate is full.
Squeeze the rest of the lemon juice on top and sprinkle with a bit more salt. Let zucchini rest for about 15 minutes, to allow it to soften with the acid.
To finish carpaccio, crack some black pepper on top, and sprinkle with feta cheese. Garnish with mint leaves and serve.
Serves 2.