This uncooked zucchini salad is every part I really like about summer time in a bowl! It has recent zucchini ribbons tossed with herbs, toasty pine nuts, and salty feta cheese in a zesty lemon dill dressing.
Zucchini could be my favourite summer time 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 right summer time facet dish! Zucchini, lemon, and crumbled feta give this uncooked zucchini salad all of the Mediterranean vibes, with recent 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 hen 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 in addition as a result of I can have it on the desk in a matter of minutes. There’s no have to cook dinner the zucchini beforehand– I slice it up uncooked for all that veggie taste and crunch.
- Contemporary substances. This salad recipe has all kinds of summery substances wrapped up in a simple facet dish: recent 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 major, 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 should you’d like. The tasty choices are infinite!
Salad Substances
The salad itself is tremendous easy, made with simply 4 substances. In the event 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 normally discover what I want at my native farmer’s market. Listed here are some notes. Have a scroll to the recipe card for a printable substances listing with the total quantities.
- Zucchini – You’ll want recent zucchini, even higher if it’s from the backyard. Search for medium-sized zucchinis (bigger ones are inclined to have much less taste), which might be agency with none blemishes or comfortable spots.
- Pine Nuts – I like to recommend toasting the pine nuts to convey out their taste. You may also substitute pine nuts with chopped toasted walnuts or pecans as an alternative.
- Basil – Chopped into ribbons. Please, use recent basil, and never the dried form!
- Feta – I really like creamy crumbled feta on this salad. Different tasty choices are goat cheese, shaved parmesan, or crumbled blue cheese.
Find out how to Toast Pine Nuts
Toasting the pine nuts for this salad is optionally available, however it does make the flavors pop. You possibly can toast pine nuts simply in a skillet on the stovetop, the identical method you’d toast walnuts or pumpkin seeds. Add the pine nuts to a dry pan in a single layer. Cook dinner over medium-low warmth, stirring sometimes till the kernels are golden and nutty-smelling. They’ll toast shortly– it normally takes about 2-5 minutes, so maintain a detailed eye to keep away from burning.
Find out how to Make a Zucchini Salad
As soon as I’ve my substances prepared, I slice the zucchini lengthwise into lengthy, skinny ribbons. A mandolin meals slicer is useful right here. In the event you don’t have a mandolin, although, a pointy knife and a few persistence work simply as effectively.
Subsequent, all you do is toss your recent zucchini ribbons in a bowl with toasted pine nuts, basil, and feta cheese. End off with a coating of zesty lemon dressing (see beneath), and serve!
Zesty Lemon Salad Dressing
I costume this uncooked zucchini salad with a easy and recent lemon dill dressing. It’s straightforward to make with only a handful of substances from the fridge. Merely whisk collectively recent dill, garlic, and shallot with olive oil, a squeeze of recent lemon juice, Dijon mustard, and a bit of honey for sweetness. Season the dressing to style with salt and pepper, then drizzle it over the salad. The flavors work so effectively!
Recipe Ideas and Variations
- Make the dressing forward. I discover that garlicky salad dressings prove greatest after they’re blended a day or so prematurely. When potential, put together the dressing and retailer it in a jar within the fridge in a single day. Refrigerating provides the flavors an opportunity to meld and helps to mellow out the sharpness of the garlic.
- Extra dressings. Just about any dressing goes effectively with this zucchini salad. I really like this recipe dressed with my copycat La Scala Dijon French dressing, this straightforward Italian dressing, and most of my different selfmade salad dressings.
- Spiralize the zucchini. Reasonably than slicing the zucchini into ribbons, use a spiralizer to make a uncooked zoodle salad as an alternative.
- Attempt it grilled. Make a grilled zucchini salad for a cooked variation. Bear in mind to let the zucchini cool utterly earlier than tossing it with the dressing and different substances.
What to Serve With Zucchini Salad
This zucchini salad is the last word summer time facet dish. I adore it paired with every part from grilled hen and grilled steak, to pan-seared bruschetta hen and juicy shrimp scampi. As a lightweight lunch, I’ll serve the protein over prime of the salad! Nothing washes down a summer time meal higher than a refreshing Campari spritz or a glass of white wine sangria. And also you’ll positively wish to attempt a scoop of tiramisu ice cream for dessert!
Storing Leftovers
This uncooked zucchini salad shops effectively, even when it’s dressed. It virtually turns into a kind of marinated zucchini salad after one evening within the fridge. Refrigerate leftovers in an hermetic container and luxuriate 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. In the event 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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Gown 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 based on the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
