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Marinated Zucchini Salad with Feta & Mint

Serves 6 (generous 4 cups)

30 minutes or fewer

Thinly sliced raw zucchini soaks up the flavorful citrus dressing and becomes tender when marinated. A shower of fresh herbs and tangy feta gives this delicate salad a fresh finish.

2 tsp. freshly grated lemon zest

3 Tbsp. lemon juice

1 small clove garlic, minced (about 1/2 tsp.)

1/3 cup extra-virgin olive oil

2 medium zucchini (about 1 lb.), quartered lengthwise and thinly sliced (about 4 cups)

1 medium-size sweet onion, such as Vidalia or Walla Walla, halved lengthwise and cut into thin slivers (about 1 cup)

1/2 cup crumbled feta cheese (2 oz.)

1/4 cup chopped scallions

1 Tbsp. chopped fresh mint

1 Tbsp. chopped fresh parsley

1. Whisk lemon zest, lemon juice and garlic in large serving bowl. Gradually whisk in oil. Season to taste with salt (1/2 tsp.) and pepper. Add zucchini and onion, and toss to coat well. Cover and marinate in refrigerator at least 1 hour or up to 2 days.

2. Just before serving, sprinkle with feta, scallions, mint and parsley.