This uncooked zucchini salad is the whole lot I really like about summer season 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 is likely to be 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 recent basil and pine nuts for a pesto-inspired end.
If I shut my eyes whereas taking a chew, 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 must prepare dinner the zucchini beforehand– I slice it up uncooked for all that veggie taste and crunch.
- Recent substances. This salad recipe has all kinds of summery substances wrapped up in a straightforward 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 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’ll be able to grill the zucchini or change the dressing in the event you’d like. The tasty choices are limitless!
Salad Substances
The salad itself is tremendous easy, made with simply 4 substances. For those who’re fortunate sufficient to develop zucchini in your yard, this recipe is a good way to place it to good use. In any other case, I often discover what I would like at my native farmer’s market. Listed here are some notes. Have a scroll to the recipe card for a printable substances checklist with the complete 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 smooth spots.
- Pine Nuts – I like to recommend toasting the pine nuts to convey out their taste. It’s also possible to substitute pine nuts with chopped toasted walnuts or pecans as a substitute.
- Basil – Chopped into ribbons. Please, use recent basil, and never the dried type!
- Feta – I really like creamy crumbled feta on this salad. Different tasty choices are goat cheese, shaved parmesan, or crumbled blue cheese.
The best way to Toast Pine Nuts
Toasting the pine nuts for this salad is elective, however it does make the flavors pop. You may 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 often 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.
The best way 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. For those who 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 under), and serve!
Zesty Lemon Salad Dressing
I gown this uncooked zucchini salad with a easy and recent lemon dill dressing. It’s simple 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 somewhat 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 once they’re blended a day or so prematurely. When doable, 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 effectively 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. Reasonably 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 substances.
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 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 season meal higher than a refreshing Campari spritz or a glass of white wine sangria. And also you’ll undoubtedly need to strive 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 night time 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. For those who don’t have a mandolin, you need to use 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 offered as courtesy. Values could differ in keeping with the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
