Zucchini Salad

Zucchini Salad with Feta and Dill is the most popular salad at Lincoln Produce Market and Café. It is at its best when made with fresh local zucchini and herbs. It makes a bright and fresh accompaniment to any Mediterranean inspired meal.
Salad
1 lb zucchini, washed, trimmed and grated
½ small red onion, peeled, quartered and thinly sliced
4 ounces feta cheese, crumbled
Dressing
¼ cup champagne vinegar
1 tablespoon white Balsamic vinegar
4 tablespoon fresh dill, finely chopped
2 tablespoon chives, finely chopped
2 tablespoon Italian parsley, finely chopped
½ to ¾ cup grape seed oil
2 Tablespoon extra virgin olive oil
sea salt and freshly ground black pepper
Make the dressing by whisking together all of the ingredients in a bowl. Check the seasoning and the balance of oil and vinegar. The dressing should be a nice balance of tart and herbal flavors to complement the vegetables.
Assemble the salad by combining the zucchini, onions and half of the feta cheese. Add dressing and toss. Garnish with the remaining half of the cheese.
- Christina Abuelo, local food promoter