Pairings
Asparagus and Goat Cheese Tart
Pairings
Zucchini Carpaccio, Feta & Preserved Lemon
By By the Gilbert & Gaillard Editorial Team, May 23, 2025, posted on 23 May 2025
Discover our fresh, sun-kissed recipe for zucchini carpaccio with feta and a hint of preserved lemon. A light, vibrant, plant-based dish—perfect for a summer lunch or a chic yet simple starter.
Ingredients (serves 4)
2 small, firm zucchinis
150 g of feta (preferably a firm and flavorful feta)
1 preserved lemon (Moroccan-style)
A few fresh basil or mint leaves
1 unwaxed lemon (zest only)
2 to 3 tbsp fruity olive oil
Fleur de sel, freshly ground black pepper
Preparation
Prepare the zucchini: Wash them thoroughly, then slice them lengthwise into thin ribbons using a mandoline or vegetable peeler.
Season: Arrange the ribbons in a rosette on each plate. Drizzle with olive oil, sprinkle with fleur de sel and a touch of pepper.
Add flavor: Finely chop the preserved lemon (remove some pulp if needed). Scatter over the zucchini along with a few fresh lemon zest shavings.
Plate: Crumble the feta generously in the center of each plate. Add a few fresh basil or mint leaves for a burst of freshness.
Finish: Serve well chilled, with crusty country bread or toasted focaccia on the side.
Food & Wine Pairing
This plant-based dish, full of freshness and subtlety, pairs beautifully with balanced white wines that have floral and citrusy notes. A favorite pairing that brings a lovely contrast to the plate:
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