Zucchini Salad

A refreshing and vibrant salad that captures the essence of summer, featuring fresh zucchini ribbons, savory herbs, toasted pine nuts, and crumbled feta, all tossed in a zesty lemon dill dressing.

Why You’ll Love This Recipe

This Zucchini Salad is the perfect light and refreshing dish for warm days. The delicate ribbons of zucchini, combined with the crunch of toasted pine nuts and the creamy saltiness of feta, create a salad that’s both satisfying and packed with fresh flavors. The zesty lemon dill dressing ties everything together, adding a bright, herbaceous kick to every bite. Whether you’re serving it as a side dish at a summer BBQ or enjoying it as a light lunch, this salad is an easy, nutritious, and flavorful way to make the most of zucchini season.

Ingredients

For the Dressing:

• 2 tablespoons minced shallot

• 1 clove garlic, minced

• ¼ cup olive oil

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• 2 tablespoons chopped fresh dill

• 1 teaspoon honey

• Salt and freshly ground black pepper, to taste

For the Salad:

• 3 medium zucchinis

• ⅓ cup toasted pine nuts

• ¼ cup chopped fresh basil

• ⅓ cup crumbled feta cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the dressing:

1. In a small bowl, whisk together the shallot, garlic, olive oil, Dijon mustard, lemon juice, fresh dill, and honey. Taste and season with salt and pepper to your liking.

Slice the zucchini:

2. Using a mandolin, slice the zucchinis into very thin strips lengthwise. If you don’t have a mandolin, a sharp knife works fine, though the ribbons may not be as uniform.

Assemble the salad:

3. In a large salad bowl, combine the zucchini, toasted pine nuts, chopped basil, and crumbled feta.

Dress the salad:

4. Pour the dressing over the salad and toss gently to coat the zucchini ribbons evenly.

Serve:

5. Serve the salad chilled or at room temperature for the best flavor.

Servings and timing

• Servings: 4 to 6 servings

• Prep Time: 15 minutes

• Total Time: 15 minutes

Variations

• Add Protein: For a more filling dish, add grilled chicken, shrimp, or chickpeas.

• Vegan: Omit the feta and replace it with a vegan cheese or extra pine nuts for added texture.

• Herb Variations: Feel free to swap the basil for other fresh herbs like mint, parsley, or oregano for a unique twist.

• Nuts: If you don’t have pine nuts, substitute with toasted almonds, walnuts, or sunflower seeds for a different crunch.

• Dressing Adjustments: Add more honey for a sweeter dressing, or a touch more mustard for extra tanginess.

Storage/Reheating

This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The zucchini may release some water, so it’s best to consume it soon after making. For leftovers, consider draining the excess liquid before serving.

FAQs

1. Can I make this salad ahead of time?

You can prepare the dressing and toast the pine nuts in advance, but it’s best to assemble the salad just before serving to maintain the freshness of the zucchini ribbons.

2. Can I use yellow squash instead of zucchini?

Yes, yellow squash works perfectly in place of zucchini and adds a slightly different color and flavor to the salad.

3. Can I use a regular vegetable peeler to slice the zucchini?

Yes, a vegetable peeler can work if you don’t have a mandolin, though the strips may be slightly wider.

4. Can I substitute the feta cheese?

Yes, you can substitute the feta with goat cheese, ricotta salata, or even a plant-based cheese for a different flavor.

5. Can I make this salad without pine nuts?

Yes, you can replace the pine nuts with other nuts like almonds, walnuts, or cashews, or even seeds like sunflower or pumpkin seeds.

6. Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as the ingredients you use are gluten-free, including any optional toppings or add-ins.

7. How do I make the salad spicier?

If you like a bit of heat, add a pinch of red pepper flakes to the dressing or sprinkle some sliced jalapeños over the salad.

8. Can I use bottled dressing instead of homemade?

Yes, if you’re short on time, you can substitute with a store-bought lemon dill or vinaigrette dressing, though the homemade version adds a fresh, personalized touch.

9. How can I make this salad more filling?

To make the salad more filling, you can add grains like quinoa or couscous, or top it with grilled chicken, steak, or tofu.

10. Can I use dried herbs instead of fresh dill and basil?

Yes, you can substitute dried herbs, but fresh herbs will give the salad a brighter, more vibrant flavor. If using dried herbs, use about 1 teaspoon of each.

Conclusion

This Zucchini Salad is a fresh, vibrant dish that highlights the best of summer’s bounty. The thin zucchini ribbons provide a light base, while the toasted pine nuts and feta add crunch and richness. The lemon dill dressing ties everything together with a zesty, herbaceous punch. Perfect for a light lunch or as a side dish at your next BBQ, this salad is sure to be a hit with its balance of flavors and textures.

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