Tuesday, July 26, 2011

Zucchini and Cucumber Carpaccio

Zucchini and Cucumber Carpaccio
from food52

2 medium zucchini, sliced thinly
2 medium cucumbers, sliced thinly
3 Tbs. lemon juice
1/4 cup olive oil
1/4 tsp. lemon zest
1 Tbs. rice vinegar
1/2 cup feta cheese, crumbled
1 Tbs. fresh dill, finely chopped
2 Tbs. fresh basil, finely chopped
1 Tbs. fresh Italian parsley, finely chopped
Salt and pepper to taste
pinch of red pepper flakes

1. In a bowl, whisk lemon juice, zest, olive oil, and vinegar together.
2. In a container with at least a 1" lip, alternate laying a zucchini slice with a cucumber slice, not completely overlapping (like a ratatouille)
3. Drizzle olive oil mixture over layered zucchini and cucumber, then sprinkle herbs, cheese, salt and pepper and red pepper flakes over.

1 comment:

  1. Ymmy, but MUCH better the 2nd day. I recomend, make this a day ahead of serving.