1 – 1.5 lb zucchini squash, sliced or spiralized* (approx 2 small/med zucchini or 1 large)
1 1/2 cup sweet corn
1/2 cup feta cheese
1/4 cup red wine vinegar
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp honey
1 tbsp fresh mint leaves, torn or cut into pieces (approx 10-12 leaves)
1 teaspoon fresh basil leaves, torn or cut into pieces (approx 5-8 leaves)
2-3 garlic cloves, minced
generous sprinkle dried oregano
Small unflavored croutons
*I find that the thinner I slice the zucchini, the better it soaks up the marinade.
Add the zucchini, corn, and feta cheese to a large mixing bowl. In a glass measuring cup, combine the ingredients for the marinade, stirring well to integrate the honey. Pour marinade over vegetables and stir until well combined**.
Refrigerate the salad in a covered glass container for at least 2 hours or overnight. Serve with toppings if desired.
Serves 3-4 as a light lunch, or 6-8 as a side.
**Don’t be alarmed that the vegetables are not fully covered by the marinade. As the zucchini marinates, the zucchini juices will be released and add to the marinade. I usually stir the mixture at least once while it is marinating.
Chef’s note: Credit where credit is due! I found the basis for this recipe on Pinterest, but ended up altering it so much that when someone asked me for the recipe for the dish I made, I would send them the original blog link, plus a full list of all the changes I made. To check out the original recipe, use this link: http://www.howsweeteats.com/2015/08/marinated-zucchini-feta-salad-with-toasted-pistachio-breadcrumbs/