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Art of Eating's zucchini, feta and olive slaw

(Recipe reprinted from The Ladies Village Improvement Society Cookbook: Eating and Entertaining in East Hampton by Florence Fabricant, Rizzoli, New York. Available for purchase at the LVIS Bargain Box Thrift Shop and BookHampton.)
Print Recipe
Prep Time 45 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 3 small green zucchini, trimmed and julienned
  • 3 small golden zucchini, trimmed and julienned
  • 1 medium ripe tomato, peeled, cored and finely diced
  • 2 scallions, thinly sliced on a slant
  • 2 cloves garlic, mined
  • 4 ounces feta cheese, diced
  • 10 kalamata olives, pitted an coarsely chopped
  • salt and freshly ground pepper
  • 3 tbsp extra virgin olive oil

Method
 

  1. Toss the zucchini, tomato, scallions and garlic together in a salad bowl.
  2. Fold in the cheese, olives and basil. Season with salt and pepper. Fold in the olive oil.
  3. Set aside to marinate for 30 minutes, fold the ingredients together again and serve.