Author: story of a kitchen (adapted from a recipe available on epicurious from 2006)
Recipe type: salad
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
2 lbs of zucchini, cut into 1 inch chunks and halved
¾ cup feta cheese
1 bunch of fresh mint, chopped
Extra-virgin olive oil
1½ tablespoons balsamic vinegar
Black pepper, freshly ground
a handful of pomegranate arils (optional)
Instructions
Cook the zucchini in boiling salted water until just tender, about 3 minutes; it's better to undercook than overcook it. You want a soft crunch, not mushiness.
Drain in a colander and run under cold water to stop the cooking process. Let the zucchini cool a little, then transfer it to a shallow serving dish.
Crumble the feta over the top, sprinkle with the mint, and drizzle with the olive oil and vinegar. Add freshly ground black pepper to taste. Sprinkle with pomegranate arils (not in my picture -- I didn't add them until I had demolished the salad and it was unphotographable.)
Serve at room temperature or slightly chilled.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/zucchini-mint-pomegranate-salad/