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Warm Zucchini & Feta Salad

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 Tbsp extra-virgin olive oil, divided
  
• 1-1/2 tsp very thinly sliced garlic
  
• 2 large zucchini, halved lengthwise and sliced
  
• 1/2 tsp minced fresh thyme
  
• 1/2 tsp salt, divided
  
• 1/8 tsp freshly ground pepper
  
• 1/4 tsp grated lemon peel
  
• 1 tsp fresh lemon juice
  
• 1 bunch arugula, stems removed, coarsely chopped
  
• 1 bunch radicchio, coarsely chopped
  
• 3/4 cup crumbled feta cheese (4 oz.)
  






Instructions



1. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet. Add garlic and cook, stirring, 30 seconds. Add zucchini; cook, stirring, 5 minutes. Add thyme, 1/4 teaspoon of the salt and the pepper; cook 1 minute more, until just tender.
   
   
2. Meanwhile, whisk remaining 1 tablespoon oil, lemon peel, juice and remaining 1/4 teaspoon salt in a large bowl. Add arugula and radicchio and toss. Transfer to a large serving platter; top with zucchini and sprinkle with feta.
   
   Makes 4 servings.