Saveur

Photo: Antoine Bootz

SERVES 4

This is a popular dish served at ouzerís in and around Athens. The ouzo bar is to Greece what the tapas bar is to Spain, a place to gather and eat with friends.

1 lb. zucchini, trimmed
1⁄2 lb. green beans, trimmed
1 tbsp. fresh dill, finely chopped
1⁄4 cup scallions, finely chopped
1 cup white mushrooms, sliced
1⁄3 cup white wine vinegar
1⁄3 cup olive oil
Salt and freshly ground black pepper

1. Using a mandoline or a knife, julienne zucchini. Halve green beans lengthwise and again horizontally. (Zucchini and beans should be about the same size.) Blanch vegetables, drain, and transfer to a bowl.

2. Add dill, scallions, and mushrooms. Toss with vinegar and oil, and season with salt and pepper. Refrigerate for at least 1 hour before serving.

This article was first published in Saveur in Issue #5