Soft Zucchini Salad with Harissa
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
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.