Zucchini & Cretan anthotyro salad
Zucchini & Cretan anthotyro salad
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Zucchini & Cretan anthotyro salad
Υλικά
- 1 kg baby zucchini
- 1 red onion, thinly sliced
- 40 g capers, rinsed and drained
- ½ bunch fresh parsley (leaves only), finely chopped
- ⅓ bunch fresh mint (leaves only), finely chopped
- ⅓ bunch fresh dill (leaves only), finely chopped
- Zest of 1 unwaxed lemon
- Juice of 2 lemons
- 120 ml extra virgin olive oil
- 140 g Anthotyro cheese, roughly crumbled
- Flaky sea salt
- Freshly ground black pepper
Εκτέλεση
Bring a large pot of salted water to a rolling boil. Add the baby zucchini and cook for 4–5’, until just tender while still retaining a slight bite.
Transfer them immediately to a colander and rinse under plenty of cold running water to stop the cooking process. Allow them to drain thoroughly.
Cut the zucchini into evenly sized pieces and place them in a large salad bowl. Add the capers, chopped parsley, mint and dill, the lemon zest and lemon juice, then toss gently to combine.
Add the sliced red onion, drizzle with the extra virgin olive oil, season with flaky sea salt and freshly ground black pepper, and toss once more until all the ingredients are well combined.
Finish by scattering the roughly crumbled Anthotyro over the salad. Serve immediately, or let the salad rest for 5’ to allow the flavors to meld.
Add the zucchini to the pot only after the water has reached a full boil, and avoid overcooking them. This helps them stay crisp while preserving their vibrant green color.
This fresh and aromatic salad pairs beautifully with grilled fish and seafood. It also makes a delicious light summer meal or a refreshing appetizer on its own.
