Zucchini, Feta, and Mint Salad

Ingredients

• 6 lbs baby zucchini, washed
• 12 oz feta, crumbled
• 1/3 C finely chopped fresh mint
• Salt and pepper
• Olive oil
• Red wine vinegar

Procedure

1. Cook zucchini an plenty of boiling water for 10 to 20 minutes or until tender. The zucchini should be soft in texture.
2. Drain and transfer to a serving dish.
3. Sprinkle with the feta and mint, and season with salt and pepper.
4. Drizzle with red wine vinegar and olive oil.
5. Serve hot or cold.