Zucchini salad for wine lovers on D is for Dinner

Award-winning chefJamie Stunt has partnered with sommelier Veronique Rivest to be the backbone of Soif, a wine bar in Gatineau that boastsa list of more than 100 wines.

• LISTEN |Jamie Stunt on All In A Day

The former OzKafechefshared his wine-friendly zucchini salad recipe with tempura, feta and herbson D is for Dinner, a weekly food segment onCBC Radio's All In A Day.

Salad

• 450 grams fresh small summer zucchini, ideally a combination of green and yellow.
• 115 grams Bulgarian feta cheese.
• 2 sprigs each of mint, parsley and basil.
• 1 small bunch of chives.
• 1/4 cupcrispy tempura bits (available at most Asian markets).
• Salt and pepper.

Using a mandoline or a sharp knife,slice zucchini in thinrounds of no more than an eighth of an inch.Finely chop half the herbs.Combine zucchini and choppedherbs in a bowl.

Vinaigrette

• 1/2 cupolive oil.
• 1/4 cupwhite wine vinegar.
• Juice and zest of half a lemon and half a lime.

Combine all ingredients and whisk. Season with salt. (Note: this makes more than is needed for the salad.)

Instructions

Lightly coat thezucchini salad mixture with vinaigrette and toss. Season to taste with salt and pepper.

Arrange the zucchini in the middle of bowls or plates, crumble some feta cheese on top of each salad, sprinkle some tempura bits over the feta, loosely tear the remaining herbs and sprinkle on top of tempura bits.

Top up your wine glass and enjoy!