I recently visited Fira, Santorini, and I had one of the best salads I’ve had in a while. My sister and I were at a wine tasting that included homemade sesame bread, a tomato compote with capers and various bites. We decided to share this simple yet complex flavored salad. Immediately, we both knew we would reverse engineer the ingredients.

Here is my version. Use a mandolin slicer, as it will give you the best results. It’s that time of year when zucchini is in abundance. This is a clever and delicious way to use your supply of zucchini.

Marinated zucchini and peach salad with mint

2 medium zucchini sliced very thin

1 large peach sliced very thin

Lemon vinaigrette recipe about 1/2 cup

Fresh mint 1/4 cup torn

Sliced almonds 1/4 cup

Goat cheese 1/4 cup

Method

To make lemon vinaigrette: juice and zest of 1 large lemon, tsp honey, 1/2 cup olive oil, whisk in a medium size bowl. Add sliced zucchini and peaches. Toss, let sit for minimum 1/2 hour, up to your time of serving. This can be refrigerated until service. When ready to serve, chop/ tear mint (more is better, but you decide amount you’d like to use) add to zucchini and peaches. Toss, then top with goat cheese and sliced almond. salt/ pepper to taste.

Enjoy!

Marinating zucchini and peaches