Marinated Zucchini Salad with Pistachios, Feta, and Mint
Though it is available year-round, zucchini is in its prime during the late summer months. Subtle in flavor and firm in texture, zucchini loves high heat and soaks up bold flavors. This recipe captures summer on a plate, and would work well as a starter or salad course. Change up the flavor profiles easily with ginger, soy sauce, chilies, orange, capers, herbs, and other aromatics to suit your overall concept!
1 pound zucchini, cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
¼ cup chopped mint
Salt and cracked black pepper
½ cup feta cheese, crumbled
Zest from half a lemon
¼ cup pistachios, toasted and roughly chopped
Preheat broiler. Arrange zucchini in 1 layer on a large baking sheet and brush both sides with oil. Broil, turning once, until golden, about 10 minutes.
Stir together vinegar, mint, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes. Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving and plate with feta, lemon zest, pistachios, and a hit of salt and pepper.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.