CUCUMBER & ZUCCHINI CARPACCIO
This is my go-to salad for the whole month of August when cucumbers and zucchinis are at their peak of flavor. I go to the farmers market to pick mine and always buy organic. Because they are vine-ripened you can taste the clean, fresh off the vine flavor. It’s a perfect salad to serve in summer! I always include this salad in our Sunday Brunch menu, and as a starter to a light meal. I don’t know about you but I am not very hungry when it’s so hot out and it’s been very hot here in California and all over the country! It’s important to stay hydrated and to eat lightly. Cucumbers and zucchini will help keep you hydrated because of their water content.
This is a beautiful and appetizing dish, I love when food not only tastes great but looks beautiful and has eye appeal. After all, you eat with your eyes! Food for Thought!:)
4 to 6 servings
1/3 cup extra-virgin olive oil
4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2 cold zucchinis
2 cold cucumbers
1/2 cup feta cheese, crumbled
8 fresh mint leaves torn
2 teaspoons chopped fresh dill
1 tablespoon chopped Italian parsley
1 or 2 tablespoons coarsely chopped walnuts
1/4 teaspoon of kosher salt and freshly cracked black pepper
PLACE SERVING PLATTER IN THE FREEZER 15 MINUTES BEFORE ASSEMBLING AND SERVING
In a glass bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt. Set aside.
Slice the cucumber skin on, super thin on a mandolin and set aside.
Do the same with the zucchini.
Remove the platter from the freezer.
Arrange the zucchini and cucumbers alternating on a large platter.
If you are not going to use the salad right away, do not add the dressing instead, cover with plastic wrap and refrigerate until you are ready to serve.
Drizzle 3 to 4 tablespoons of the dressing over the top of salad then sprinkle over the crumbled feta cheese, mint, dill, parsley, walnuts, salt and cracked black pepper.