Zucchini Ribbon Salad with Whipped Feta, Silk Chili & Mint

Chef Patrick first came up with this dish when we had our restaurant, and it quickly became a summer favorite. It’s light, elegant, and far easier to make than it looks—which made it perfect for both dinner service and lazy days at home. Tender zucchini ribbons are salted just enough to soften, then tossed in olive oil and vinegar. Paired with silky whipped feta and topped with fresh mint and silk chili, it’s a dish that proves simple ingredients can be extraordinary.

A light, fresh zucchini salad that feels elegant but takes minutes to prepare. Thin ribbons of zucchini are gently salted to soften, then dressed with olive oil and vinegar and paired with creamy whipped feta. Finished with a hit of chili and fresh mint, it’s summer on a plate.

Ingredients
2 medium zucchini
½ teaspoon kosher salt
½ cup (75 grams) crumbled feta cheese, in its brine
1 tablespoon feta brine (or water or olive oil, if no brine)
3 teaspoons olive oil
1½ teaspoon vinegar (sherry, red wine, or your favorite)
Silk chili flakes (or Aleppo pepper), to taste
Fresh mint leaves, chopped (about 1 tablespoon)

Preparation
Using a vegetable peeler, shave the zucchini lengthwise into ribbons. Place the ribbons in a colander or bowl and sprinkle with the salt. Let sit for 10 minutes to soften, then gently pat dry.

While the zucchini rests, add the feta and brine to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Add a splash more brine or olive oil if needed for texture.

Toss the softened zucchini ribbons with olive oil and vinegar until lightly coated.

Arrange the zucchini on a serving plate. Add dollops of whipped feta across the top.

Finish with a sprinkle of silk chili and the chopped fresh mint. Serve immediately.