This is one of those salads that can be filed under the "ridiculously easy to throw together, yet looks kind of fancy & tastes yummy" categories... which means it's a great salad for entertaining, but is also easy enough for an everyday side, too. It's such a light + refreshing dish, and is a great way to use up the last of those summer veggies before officially heading into the cooler months of Fall. And in addition to being delicious, I absolutely love the presentation of this salad - paper thin slices of cucumber and zucchini are layered onto plates (hence the "carpaccio" reference), and are then sprinkled with a fresh herb vinaigrette, walnuts, and feta. The result is both pretty and yummy - I hope you give it a try!
Cucumber & Zucchini Carpaccio Salad
- 1 medium (or 2 smallish) zucchini
- 1 medium cucumber
- 4 Tbsp. fresh lemon juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. finely chopped fresh mint
- 1 Tbsp. finely chopped Italian parsley
- 2 tsp. finely chopped fresh dill
- 1/4 cup extra virgin olive oil
- 1/2 tsp. kosher or sea salt
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped, roasted walnuts
- fresh cracked black pepper
First, slice the cucumber and zucchini as uniformly thin as possible. *Note: if you have a mandolin, this is a great time to use it! However, I don't have one, and found that slicing by hand worked well enough :)
To make the dressing, combine the lemon juice, rice wine vinegar, chopped mint, dill, and italian parselt in a medium bowl. Whisk in the olive oil until well combined. Set aside.
Arrange the sliced cucumber and zucchini on four individual salad plates, or on one large platter, alternating & slightly overlapping the cucumber slices with the zucchini slices. Sprinkle slices with salt, and drizzle with the vinaigrette. Top with crumbled feta, walnuts, and fresh cracked black pepper. Serve immediately, and enjoy! *Note: if not serving immediately, wait until the very last moment to add the salt and dressing... since the veggies are so thin, they will become wilted and watery if they sit in the salt/vinagrette mixture for too long.
*Recipe adapted from White on Rice Couple