Raw Zucchini Salad w/ Mastiha Oil, Graviera Cheese

  • by XpatAthens
  • Saturday, 21 February 2015
Raw Zucchini Salad w/ Mastiha Oil, 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.


2 medium, very firm, ripe zucchini
1/4 cup extra virgin olive oil or Mastiha-scented olive oil
3 Tbsp. fresh strained lemon juice, or more to taste
2 drops Mastiha essential oil
1 Tbsp. fresh marjoram or oregano leaves, whole or chopped
Grated zest of 1 lime, optional
Sea salt and freshly ground black pepper
6-ounces (180 gr.) sharp Greek Cretan kefalograviera or graviera cheese, shaved


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.
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.
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.
4. Using a vegetable peeler, shave the kefalograviera or graviera into thin strips and place them decoratively over the zucchini. Serve immediately.

Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas