Zucchini and Feta Cheese Salad

This is a super salad, a hit at home and a hit as potluck. Even my DH, who is not a zucchini fan, likes it.

Jaffrey suggests cutting the zukes into 1-1/4" segments. This seems too big to me, so I cut them about 1/2"-3/4". And, since European courgettes are typically bigger than American zucchini, I half or quarter them first. A tidy bite-size is the idea, I think.

It's important either to really undercook the zucchini bits or to cool them fairly quickly so they don't get too soggy. You want them to still have some crispness.

Better to start out with about half the prescribed dressing. It's easier to add more olive oil and lemon juice if you think it needs it than to take it out.