Raw Zucchini Salad w/ Mastiha Oil & Cretan Graviera Cheese
There is something irresistible about the light, sparkling clean flavor of raw zucchini, which acts as the perfect foil for buttery sheep’s milk cheese and intoxicating Mastiha.
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2
medium
very firm, ripe zucchini
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1/4
cup
extra virgin olive oil or Mastiha-scented olive oil*
See Note
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3
Tbsp.
fresh strained lemon juice
or more to taste
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2
drops Mastiha essential oil**
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1
Tbsp.
fresh marjoram or oregano leaves
whole or chopped
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Grated zest of 1 lime
optional
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Sea salt and freshly ground black pepper
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6-
ounces
180 gr. sharp Greek Cretan kefalograviera or graviera cheese, shaved***
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* / ** Mastiha-scented olive oil and Mastiha essential oil are both available from the MastihaShop on Orchard Street in NYC
by mail order, too. If using the Mastiha-scented olive oil, you don’t need to also add the mastiha essential oil.
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*** Greek cheeses are available by mail order from Titan Foods in Astoria. You can also find the main Greek cheeses in gourmet supermarkets all over the United States and Europe.
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1. Wash the zucchini well and trim off the ends. Scrub the outside of the zucchini under cold running water and trim off the ends. Using a mandolin or food processor, cut the zucchini lengthwise into paper-thin slices.
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2. Whisk together the olive oil, lemon juice, Mastiha essential oil (if using; see Note), marjoram or oregano, lime zest, salt, and pepper in a medium bowl.
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3. Arrange the zucchini in overlapping slices on a large platter. Drizzle with the dressing. Let stand for 30 minutes to 1 hour to marinate.
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4. Using a vegetable peeler, shave the kefalograviera or graviera into thin strips and place them decoratively over the zucchini. Serve immediately.