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Soft Zucchini Salad with Harissa

November 11, 2010

On my quest for tasty fast vegetable salads, this one serves as a eureka moment.  It’s super fast, really tasty and keeps well…it’s a side

soft zucchini salad with harissa

dish I see pairing with a lot of things, like grilled fish or chicken, or even a meze spread.  It would make a great meal with some falafel or hummus and pita as well.  The salad is best served warm, I think, so serve it as soon as you make it or heat it up a bit if you keep it in the fridge.  The warm feta really make good.  The fact that you use prepared harissa makes this a fast dish, so look for it at a Mediterranean grocer or specialty market.  You can make your own too, but I don’t have a recipe I’ve tried and can recommend.  This comes from Gabrielle Hamilton via The Wednesday Chef.  It serves four generously and can easily be split.


1/8 t ground caraway seeds

Juice of 1 lemon

2 T harissa paste

3 T extra-virgin olive oil (or less)

1 clove garlic, peeled

4 medium zucchini, sliced into thick rounds

Handful Kalamata olives, pitted

1/4 to 1/2 c coarsely crumbled feta

Small handful parsley leaves, chopped


Put the ground caraway, lemon juice, harissa and olive oil in a serving bowl. Crush the garlic clove through a garlic press (I chopped mine) and add to the bowl. Whisk to combine.

Bring a pot of water to a boil and boil zucchini until just tender but firm to the bite, about 4 minutes.  Add the zucchini to the serving bowl and gently toss with the harissa vinaigrette while still warm.  Sprinkle the zucchini with the olives, feta, and parsley and serve immediately.

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