Greek Zucchini Salad

August really should be zucchini month because they multiple like rabbits and appear spontaneously.

Greek Zucchini Salad

4 small zucchini
2 tablespoons fresh mint, chopped finely
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Small clove garlic, finely minced or crushed
1/4 cup crumbled feta cheese or strong salty cheese such as pecorino
Sea salt and freshly ground pepper to taste

Cut zucchini into paper thin slices. It helps if you have a mandolin but just watch your fingers if you don't. Combine lemon juice, olive oil and garlic. Drizzle over the slices of zucchini. Garnish with mint. Toss to combine. Add feta cheese. Taste and add salt and pepper to adjust seasonings.