What a great salad for summer while zucchini is so abundant.
Start by cutting off the ends of your zucchini,
then use your peeler to cut the strips, stopping and turning when you see the seeds.
Cook zucchini in sauté pan coated with a tiny bit of olive oil, they only take a couple of minutes.
Cool completely before adding them to your salad.
Add arugula to a bowl, toss it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano. I used balsamic vinaigrette.
Lay your zucchini strips on top, toss in some feta, sprinkle with hazelnuts
To finish, drizzle a little more dressing over the top.