A bountiful garden harvest results in this colorful salad made with ribbons of carrots, summer squash, zucchini, and cucumber as well as our delicious feta cheese and herbed yogurt dressing.

Active Time: 45 Minutes

Servings: 6



  • 1 1/2 cups fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/3 cup Greek yogurt
  • 1 medium jalapeno pepper, seeded and sliced
  • Juice of 1 medium lemon
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Salt to taste


  • 4 medium carrots
  • 2 medium yellow summer squash
  • 2 medium zucchini
  • 1 medium English cucumber
  • Juice of 1 medium lemon
  • 2 tablespoons olive oil
  • Salt and coarsely ground pepper to taste
  • 1 1/2 cups Odyssey Brands® Traditional Feta Cheese Crumbles (9 ounces)
  • Fresh mint leaves



  1. Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey in a food processor; cover and process until dressing is smooth. Season with salt to taste. Transfer dressing to a bowl. Cover and refrigerate for at least 30 minutes or until serving.


  1. Thinly slice the carrots, summer squash, zucchini and cucumber into ribbons with a mandoline slicer or vegetable peeler. Transfer vegetables to a large bowl. Combine lemon juice and olive oil in a small bowl. Drizzle over vegetables; toss to coat. Season with salt and pepper to taste.
  2. Drizzle salad with yogurt dressing. Sprinkle with feta. Garnish with mint.

© Dairy Farmers of Wisconsin

Feta Cheese creatively crafted by Odyssey Brands

Our six Master Cheesemakers use the freshest Wisconsin cow’s milk with state-of-the-art equipment to create our cheese. From our 4oz crumble to 1lb chunk in brine, Odyssey Traditional Feta Cheese has a size and an award-winning cheese style for everyone!

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