This is a delicious summer salad from Madhur Jaffrey's World Vegetarian. Perfect for lazy, warm evenings when cooking is the last thing you want to do. There is not much more than boiling water here, but it tastes wonderful.
Zucchini and Feta Cheese Salad
(adapted from Madhur Jaffrey)
1 1/2 lbs. young zucchini
2 scallions, cut into fine rounds (use both white and green parts, but more the white)
1/4 lb. feta cheese, crumbled
2 T. fresh dill, chopped
1/4 c. olive oil
1/4 c. fresh lemon juice
Trim away the zucchini ends and then quarter them lengthwise. Cut each long piece roughly into 1 1/4" segments.
Put 4 cups of water into a pan and bring to a boil. Add 1 t. salt and stir to mix. Put in zucchini and boil rapidly, uncovered, for about 2 minutes, or until the pieces are just tender. Drain and rince under cold water to cool off completely. Pat dry and put in a bowl. Check for salt. If the zucchini need more salt, add it now and mix, Add all the remaining ingredients. Toss to mix and check the salt one last time. Cover and refridgerate until needed.