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Zucchini Ribbon Arugula Salad With Hazelnuts & Feta Cheese


For the Zucchini:

2 Zucchinis

2 Tbsp Vines & Branches Ultra Coratina Olive Oil

Salt & Pepper for Seasoning

For the Salad:

4 Cups of Arugula

½ Cup of Feta Cheese

¼ Cup of Toasted Hazelnuts

For the Dressing:

¾ Cup of Vines & Branches Herbs De Provence Olive Oil

¼ Cup Vines & Branches Sicilian Lemon White Balsamic

½ Tsp of Dijon Mustard

1 Crushed Garlic Clove

½ Tsp Salt

½ Tsp Pepper


Start by cutting off the ends of your zucchini then use a vegetable peeler to cut the strips, stopping and turning when you see the seeds. Then brush each side of the zucchini with olive oil and season with salt & pepper.

Cook the strips of zucchini either in a stove top grill or barbecu with a tiny bit of olive oil, they only take a couple of minutes. Let the zucchini strips cool.

Toss arugula with ¾ of the dressing. Once zucchini strips are cooled, lay them on top, toss in feta cheese and hazelnuts. Drizzle with the remainder of the dressing.