Shaved Raw Zucchini Salad with Mastiha-Lemon Vinaigrette

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One of my favorite things to eat in the summer is raw zucchini salad. It's so easy and so elegant. Just shave the zucchini and toss with herbs, tomatoes and a great Greek vinaigrette with excellent Greek olive oil and Greek mustard and a pinch of mastiha. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients. .
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Shaved Raw Zucchini Salad with Mastiha-Lemon Vinaigrette

Servings 6
Servings 6

Ingredients

  • 2 pounds / I kilo zucchini
  • 1 ½ cups cherry or teardrop tomatoes halved lengthwise
  • 1 tablespoon Greek mustard or other mustard
  • 1 teaspoon mastiha crystals
  • ½ teaspoon salt
  • 3 tablespoons fresh strained lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh mint or basil
  • ½ cup extra virgin Greek olive oil
  • Pepper and additional salt to taste

Instructions

  • Trim the root and stem end from the zucchini and discard.
  • Using a vegetable peeler, shave the zucchini into strips until nothing but the seed bed is left, which you should discard.
  • Place the zucchini and tomatoes in a serving bowl.
  • Using a mortar and pestle, pulverize the mastiha crystals and half teaspoon of salt to a fine powder.
  • Whisk together the lemon juice, mustard, olive oil and herbs until emulsified and creamy. Stir in the mastiha-salt mixture. Adjust taste with additional salt. Pour over the zucchini-tomato mixture and toss gently to combine. Serve immediately.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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