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From the Chef
Vasilis Leonidou

Raw lemon zucchini with herbs, ginger, xinomizithra* cheese and capers with extra virgin olive oil of Koroneiki variety


Recipe Vasilis Leonidou Salad with herbs extra virgin olive oil

Ingredients for 1-2 pax


  • 1 kg baby zucchini

  • 2 small cucumbers

  • 1 fresh onion

  • Grated ginger

  • Capers

  • Fresh mint, parsley and dill

  • Lemon zest and its juice

  • Orange zest

  • Xinomizithra* or mizithra

  • 1 grated tomato

  • 6 tbsp extra virgin olive oil of Koroneiki variety

  • Salt, pepper

* xinomizithra = Greek whey cheese. A sour variant if mizithra which resembles Italian ricotta

Execution


Wash the vegetables well and using the peeler cut the cucumber and the zucchini into thin long and narrow slices which you place in a deep bowl, adding mint, parsley, dill, chopped onion, a little grated ginger, lemon and orange zest, lemon juice and capers.

Sprinkle with extra virgin olive oil, salt and pepper. Marinate the mixture for 4 ‘to 5’.

Finally, compose your dish with the grated tomato at the bottom, the marinated salad on top and grated xynomyzithra* or mizithra and pour over extra virgin olive oil of Koroneiki variety.

Products Suitable for this recipe:

Raw lemon zucchini with herbs, ginger, xinomizithra* cheese and capers with extra virgin olive oil of Koroneiki variety

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