This uncooked zucchini salad is all the pieces 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 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!
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You guys, I’ve discovered the right 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. Nearly. 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 additionally as a result of I can have it on the desk in a matter of minutes. There’s no must cook dinner the zucchini beforehand– I slice it up uncooked for all that veggie taste and crunch.
- Contemporary substances. This salad recipe has all types of summery substances 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 may grill the zucchini or change the dressing for those who’d like. The tasty choices are countless!
Salad Elements
The salad itself is tremendous easy, made with simply 4 substances. Should you’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 normally 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 substances checklist 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 can be agency with none blemishes or tender 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 an alternative.
- Basil – Chopped into ribbons. Please, use contemporary basil, and never the dried sort!
- Feta – I really like creamy crumbled feta on this salad. Different tasty choices are goat cheese, shaved parmesan, or crumbled blue cheese.
How you can Toast Pine Nuts
Toasting the pine nuts for this salad is non-obligatory, but it surely 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. Prepare dinner over medium-low warmth, stirring often till the kernels are golden and nutty-smelling. They’ll toast rapidly– it normally takes about 2-5 minutes, so hold an in depth eye to keep away from burning.
How you can 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 turns out to be useful right here. Should you don’t have a mandolin, although, a pointy knife and a few endurance 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 beneath), 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 substances from the fridge. Merely whisk collectively contemporary dill, garlic, and shallot with olive oil, a squeeze of contemporary lemon juice, Dijon mustard, and a little bit honey for sweetness. Season the dressing to style with salt and pepper, then drizzle it over the salad. The flavors work so nicely!
Recipe Suggestions and Variations
- Make the dressing forward. I discover that garlicky salad dressings prove finest once they’re blended 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 home made salad dressings.
- Spiralize the zucchini. Reasonably than slicing the zucchini into ribbons, use a spiralizer to make a uncooked zoodle salad as an alternative.
- Strive it grilled. Make a grilled zucchini salad for a cooked variation. Bear 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 final word summer season facet dish. I adore it paired with all the pieces from grilled hen and grilled steak, to pan-seared bruschetta hen and juicy shrimp scampi. As a light-weight 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 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 evening 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 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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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 could fluctuate in response to the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
