Vegetable Ribbon Salad with Feta

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