Zucchini Crudo

You'll probably roll your eyes and think "duh!" when I share this next thought with you...but I just started to get into the idea of having a salad before dinner at home. Sometimes, dinner takes awhile to prepare...so why am I not eating a salad while it's getting ready to fend off some of those hunger pains? This is an awesome, easy "salad" type nibble from kiss my spatula. It be good.


Ingredients
1 medium yellow zucchini (or green, but the yellow ones are a tad sweeter)
2 tsp. olive oil
1/2 lemon, juiced
Salt and pepper
1/4 small red onion, very thinly sliced
Fresh sheep's milk feta cheese, crumbled
*Note: you want to use sheep's milk feta...it's much creamier and milder than Greek feta
Parsley and chives, finely minced


Directions
1. Using a mandolin slicer, thinly slice the zucchini into rounds.
*Note: you want these very thin so they can soften up under the lemon juice in the fridge. Because the zucchini will be raw, you don't want it too thick and crunchy.
2. Arrange in concentric circles on a plate, overlapping each round and layer.
3. Season generously with salt and pepper.
4. Drizzle with olive oil and lemon juice.
5. Cover and refrigerate for 30 minutes so the lemon juice can work its magic and soften up the zucchini.
6. Meanwhile, soak the onion slices in the juice of the other half of the lemon. Also, mince the fresh herbs.
7. Remove from the refrigerator and top with red onions, feta and herbs. Serve immediately.