Arugula Salad with Zucchini

(Kabakli Roka Salatasi)

One bunch of Arugula, washed and drained
Turkish Kashar cheese or Asiago cheese, thinly sliced or cut in small cubes
Extra virgin olive oil
Salt
Flaked red pepper

1 small zucchini, peeled in lengthwise strips, thinly sliced
2 or 3 tbsp lemon juice
1/2 tsp salt

In a bowl, place the zucchini, lemon juice and salt, toss. Keep it in the refrigerator for about 5-6 hours.

Discard the Arugula stems, break off the leaves into smaller pieces with your hand. Place on a service plate. Season with salt. Arrange the zucchinis and cheese on the top. Drizzle the olive oil and sprinkle flaked red pepper all over the salad. Serve immediately.