When it's too hot to turn on the oven, break out your vegetable peeler and turn those zucchinis into luscious ribbons! Thinly sliced fennel adds a subtle crunch and fresh flavor to this super light, summery salad. Don't skimp on the feta!
2 large zucchinis, peeled into ribbons
1 large fennel bulb, cored, thinly sliced, and fronds reserved for garnish
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup basil, packed
¼ cup feta, crumbled
2 tablespoons toasted breadcrumbs
1 lemon, juiced and zested
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
In a large bowl, combine all ingredients and season to taste. Serve immediately.
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