For our family's traditional tomato salad, we sprinkle dried oregano, salt and pepper over tomatoes and pieces of fresh mozarella. Sprinkle with a small amount of red wine vinegar and drizzle extra virgin olive oil over all. Toss and serve at room temperature.
Turkish Zucchini Fritters
1 1/2 c. shredded zucchini
1/2 tea. salt
1/4 c. each of chopped scallions, fresh dill, onion, fresh parsley, and crumbled Feta cheese
1/2 c. flour
2 eggs, slightly beaten
olive oil for frying
Sprinkle zucchini with salt, toss, and let stand for 30 minutes. Drain in colander and squeeze out any liquid. Put zucchini in a bowl and add scallions, dill, onion, parsley, and feta. Add beaten eggs and flour. Stir to mix well. Pour a few tablespoons of olive oil into a skillet and heat on medium heat. Drop fritter batter by tablespoonfuls and shallow fry for 2- 3 minutes on each side. Serve with Tzaziki if desired.