Updated Nov 24, 2014Chatelaine
- PEEL long strips from zucchini, rotating while peeling. Stop before reaching the seedy core. DIvide among 4 plates. Top with tomatoes and feta. Set aside.
- WHISK oil with lemon juice, garlic, chili flakes and salt. Drizzle over salads.
Serve with grilled spiced shrimp and dolmades.