Quick Zucchini Salad With Mizithra and Sumac
4
- Prep Time20 min
- Total Time20 min
- Makes4 Servings
Recipes and text by Christine Flynn; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
Mizithra is a Greek cheese that’s stretchy and similar to feta when it’s fresh—but for this recipe, cookbook author Christine Flynn used an aged version, which is crumbly and a bit salty. Ricotta salata is a great substitution.
Ingredients
680 g zucchini (about 4 medium-size zucchini)
½ tsp sumac
Pinch of salt
Zest and juice of 2 lemons
2 tbsp extra-virgin olive oil, plus more for drizzling
½ cup loosely packed mint leaves, divided
2 tbsp roasted pistachios, chopped and divided
85 g aged mizithra or ricotta salata cheese
Instructions
Place a large plate or platter in freezer.
Trim off and discard tops and bottoms of zucchini. Using a vegetable peeler and working over a large bowl, peel around the outside of each zucchini lengthwise to get nice long ribbons. Discard cores. Sprinkle zucchini with sumac and salt, then add lemon zest and juice and olive oil. Toss well.
Add ¼ cup mint leaves and 1 tbsp pistachios. Using your vegetable peeler, peel half of cheese into strips and gently toss into salad. Transfer salad to chilled plate, then sprinkle with remaining mint and pistachios.
Peel remaining cheese over salad, then drizzle with more olive oil, if desired.
This recipe is part of an easy-going summer grilling menu from cookbook author Christine Flynn.
