Marinated Zucchini and Green Bean Salad

  • Serves

    serves 4


The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.


  • 1 lb. zucchini, trimmed
  • 12 lb. green beans, trimmed
  • 1 tbsp. fresh dill, finely chopped
  • 14 cup scallions, finely chopped
  • 1 cup white mushrooms, sliced
  • 13 cup white wine vinegar
  • 13 cup olive oil
  • Salt and freshly ground black pepper


Step 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.

Step 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.

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