Marinated Zucchini and Green Bean Salad

Name: Marinated Zucchini and Green Bean Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 lb. zucchini, trimmed; 1 ⁄ 2 lb. green beans, trimmed; 1 tbsp. fresh dill, finely chopped; 1 ⁄ 4 cup scallions, finely chopped; 1 cup white mushrooms, sliced; 1 ⁄ 3 cup white wine vinegar; 1 ⁄ 3 cup olive oil; Salt and freshly ground black pepper

Serves
serves 4

ANTOINE BOOTZ

The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.

Ingredients

1 lb. zucchini, trimmed
¹⁄₂ lb. green beans, trimmed
1 tbsp. fresh dill, finely chopped
¹⁄₄ cup scallions, finely chopped
1 cup white mushrooms, sliced
¹⁄₃ cup white wine vinegar
¹⁄₃ cup olive oil
Salt and freshly ground black pepper

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Instructions

Step 1

Using a mandoline or a knife, julienne zucchini. Halve green beans lengthwise and again horizontally. (Zucchini and beans should be about the same size.) Blanch vegetables, drain, and transfer to a bowl.

Step 2

Add dill, scallions, and mushrooms. Toss with vinegar and oil, and season with salt and pepper. Refrigerate for at least 1 hour before serving.

Using a mandoline or a knife, julienne zucchini. Halve green beans lengthwise and again horizontally. (Zucchini and beans should be about the same size.) Blanch vegetables, drain, and transfer to a bowl.
Add dill, scallions, and mushrooms. Toss with vinegar and oil, and season with salt and pepper. Refrigerate for at least 1 hour before serving.