Greek Zucchini Marinated Salad

Step 1

Wash and slice the zucchini very thin using a mandolin or a Y-shaped vegetable peeler. Place in a medium bowl, toss with salt, and let stand for 30 minutes.

Step 2

Prepare the marinade by whisking together the oil, vinegar, honey, and crushed garlic.

Step 3

In a separate bowl, mix the remaining ingredients together then incorporate with the oil mixture.

Step 4

Transfer the zucchini to a strainer and gently press out any excess liquid with your fingers.

Step 5

Return zucchini to the bowl, add oil and spices and with a rubber spatula or tongs, mix gently to coat.

Step 6

It can be eaten immediately but tastes best when marinated in the fridge 2 hours or ideally overnight.

Step 7

Store in an airtight container for up to 7 days.

Step 8

Mix gently before serving.