This uncooked zucchini salad is the whole lot I really like about summer season in a bowl! It has contemporary zucchini ribbons tossed with herbs, toasty pine nuts, and salty feta cheese in a zesty lemon dill dressing.
Zucchini is perhaps my favourite summer season vegetable. I adore it sliced straight from the backyard, grilled for salad, or fried into crispy zucchini fritters. I can’t get sufficient!
You guys, I’ve discovered the proper summer season facet dish! Zucchini, lemon, and crumbled feta give this uncooked zucchini salad all of the Mediterranean vibes, with contemporary basil and pine nuts for a pesto-inspired end.
If I shut my eyes whereas taking a chunk, it’s virtually like I’m basking within the sunshine within the Italian countryside. Virtually. I can’t wait to serve this zucchini salad with our favourite grilling recipes, like this juicy grilled rooster or a toasty grilled pizza. I’m sure you’re going to adore it, too!
Why You’ll Love This Uncooked Zucchini Salad Recipe
- Fast. I really like this salad as a result of it’s scrumptious, but additionally as a result of I can have it on the desk in a matter of minutes. There’s no must prepare dinner the zucchini beforehand– I slice it up uncooked for all that veggie taste and crunch.
- Contemporary components. This salad recipe has all types of summery components wrapped up in a straightforward facet dish: contemporary backyard zucchini and herbs, salty feta, and crunchy pine nuts tossed in a mouthwatering lemon dressing. The flavors are so refreshing, particularly on a heat day.
- Customizable. The salad is nice as a facet or a principal, and I really like discovering new methods to vary up the flavors. Swap pine nuts for precise nuts, feta for goat cheese, or you possibly can grill the zucchini or change the dressing for those who’d like. The tasty choices are countless!
Salad Substances
The salad itself is tremendous easy, made with simply 4 components. Should you’re fortunate sufficient to develop zucchini in your yard, this recipe is an effective way to place it to good use. In any other case, I often discover what I want at my native farmer’s market. Listed below are some notes. Have a scroll to the recipe card for a printable components listing with the complete quantities.
- Zucchini – You’ll want contemporary zucchini, even higher if it’s from the backyard. Search for medium-sized zucchinis (bigger ones are likely to have much less taste), which might be agency with none blemishes or smooth spots.
- Pine Nuts – I like to recommend toasting the pine nuts to deliver out their taste. You may as well substitute pine nuts with chopped toasted walnuts or pecans as a substitute.
- Basil – Chopped into ribbons. Please, use contemporary basil, and never the dried variety!
- Feta – I really like creamy crumbled feta on this salad. Different tasty choices are goat cheese, shaved parmesan, or crumbled blue cheese.
How one can Toast Pine Nuts
Toasting the pine nuts for this salad is non-compulsory, but it surely does make the flavors pop. You possibly can toast pine nuts simply in a skillet on the stovetop, the identical approach you’d toast walnuts or pumpkin seeds. Add the pine nuts to a dry pan in a single layer. Prepare dinner over medium-low warmth, stirring sometimes till the kernels are golden and nutty-smelling. They’ll toast rapidly– it often takes about 2-5 minutes, so hold a detailed eye to keep away from burning.
How one can Make a Zucchini Salad
As soon as I’ve my components prepared, I slice the zucchini lengthwise into lengthy, skinny ribbons. A mandolin meals slicer turns out to be useful right here. Should you don’t have a mandolin, although, a pointy knife and a few persistence work simply as nicely.
Subsequent, all you do is toss your contemporary zucchini ribbons in a bowl with toasted pine nuts, basil, and feta cheese. End off with a coating of zesty lemon dressing (see under), and serve!
Zesty Lemon Salad Dressing
I gown this uncooked zucchini salad with a easy and contemporary lemon dill dressing. It’s simple to make with only a handful of components from the fridge. Merely whisk collectively contemporary dill, garlic, and shallot with olive oil, a squeeze of contemporary lemon juice, Dijon mustard, and somewhat honey for sweetness. Season the dressing to style with salt and pepper, then drizzle it over the salad. The flavors work so nicely!
Recipe Ideas and Variations
- Make the dressing forward. I discover that garlicky salad dressings prove finest once they’re combined a day or so upfront. When potential, put together the dressing and retailer it in a jar within the fridge in a single day. Refrigerating offers the flavors an opportunity to meld and helps to mellow out the sharpness of the garlic.
- Extra dressings. Just about any dressing goes nicely with this zucchini salad. I really like this recipe dressed with my copycat La Scala Dijon French dressing, this simple Italian dressing, and most of my different do-it-yourself salad dressings.
- Spiralize the zucchini. Quite than slicing the zucchini into ribbons, use a spiralizer to make a uncooked zoodle salad as a substitute.
- Attempt it grilled. Make a grilled zucchini salad for a cooked variation. Keep in mind to let the zucchini cool fully earlier than tossing it with the dressing and different components.
What to Serve With Zucchini Salad
This zucchini salad is the last word summer season facet dish. I adore it paired with the whole lot from grilled rooster and grilled steak, to pan-seared bruschetta rooster and juicy shrimp scampi. As a light-weight lunch, I’ll serve the protein over high of the salad! Nothing washes down a summer season meal higher than a refreshing Campari spritz or a glass of white wine sangria. And also you’ll positively need to strive a scoop of tiramisu ice cream for dessert!
Storing Leftovers
This uncooked zucchini salad shops nicely, even when it’s dressed. It virtually turns into a form of marinated zucchini salad after one night time within the fridge. Refrigerate leftovers in an hermetic container and revel in them inside 1-2 days.
Extra Methods to Use Zucchini
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Make the dressing. In a small bowl, whisk collectively the shallot, garlic, olive oil, Dijon, lemon juice, dill, and honey. Give the dressing a style and season with salt and pepper if desired.
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Slice the zucchini. Use a mandolin to slice the zucchini into very skinny strips, lengthwise. Should you don’t have a mandolin, you should utilize a pointy knife.
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Assemble the salad. In a big salad bowl, toss collectively the zucchini, pine nuts, basil, and feta.
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Costume the salad. Pour the dressing over the salad and toss to coat the zucchini ribbons.
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Serve. Serve chilly or at room temperature.
Energy: 265kcal | Carbohydrates: 9g | Protein: 5g | Fats: 24g | Saturated Fats: 4g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 13g | Ldl cholesterol: 11mg | Sodium: 170mg | Potassium: 491mg | Fiber: 2g | Sugar: 6g | Vitamin A: 446IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 1mg
Dietary information is an estimate and supplied as courtesy. Values might range in response to the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
