This recipe is a triple threat—delicious, easy, and perfect for summer. When the zucchini is as fresh and ripe as it is now, we need to take advantage of being able to eat it raw.

It's right around this time of year when I start making one of my favorite salads with my farmers market's harvest of young zucchini and squash. But there's one vital ingredient that really makes it sing. The secret to eating zucchini raw: mix it with cheese.

Feta cheese isn't typically the kind of cheese that can transport you to a deep palatal place, but there's something terribly effective about the simple combination of that vegetal, green quality of zucchini and such creamy, briny cheese.

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