This zucchini salad is summer in a bowl! Crisp zucchini, creamy feta dressing, and a sprinkle of fresh herbs and toasted pine nuts come together in just minutes. Light, refreshing, and full of flavor, this delicious salad is ready in 15 minutes and perfectly paired with your favorite grilling recipes.
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It's zucchini season, and what better way to savor it than with the perfect summer salad? This fresh zucchini salad recipe pairs well with my chicken alfredo, spiced flank steak, and baked salmon.
I am always testing new zucchini and squash recipes and this one is probably my easiest one yet.
📖Why My Recipe Works
- No Zucchini Noodles or Ribbons- Put away the vegetable peeler. Slicing zucchini into thin triangles is not only easier but it prevents the zucchini from getting mushy.
- Creamy Feta Base- The thick dressing is spread on the plate, creating a rich base. But also it once again prevents rubbery or soft zucchini. The zucchini stays crisp through every bit.
🧾Ingredient Notes
- Zucchini- You'll need about 3-4 medium zucchini. You can also swap out half the zucchini for summer squash.
- Pine Nuts- Substitute with walnuts or toasted almonds.
- Fresh Herbs- Use fresh basil, parsley, and mint leaves. If you're missing one of the herbs, you can just use two herbs or substitute with cilantro (for basil), chives (for parsley), or tarragon (for mint).
- Cheese- If you are out of feta, you can change up the flavor of the recipe by substituting ricotta salata or goat cheese.
- Milk- If you use yogurt instead of milk, you might need to add a little water to thin out the dressing.
- Dijon Mustard- You can substitute with whole grain mustard. not yellow mustard.
⏲️How to Make Zucchini Salad
- For the best texture, slice the zucchini into thin triangles or half-moons. This shape holds up well in the dressing and maintains a good crunch while absorbing all the flavors.
- In a bowl, toss the cut zucchini slices with olive oil, fresh herbs, and crushed red pepper. While making the dressing, cover and chill the zucchini in the refrigerator for 10-15 minutes.
- Blend the dressing ingredients together until smooth. The dressing should be creamy but pourable, not too thick. If it's too thick, you can thin it out with a teaspoon of milk until you get your desired consistency.
- Toast the pine nuts for 2-3 minutes or until golden brown and fragrant. Keep a close eye and stir frequently, as they can burn quickly. Let them cool.
- Use the back of a spoon to spread the dressing evenly on a plate. Top it with marinated zucchini, then finish with a sprinkle of toasted nuts, parmesan cheese, and more fresh herbs. Serve and enjoy while fresh!
More Zucchini Recipes
Flavorful Ideas
- Use up more of your summer garden harvest by adding a few cherry tomatoes cut in half.
- Add minced pickled red onions for a little zing.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Zucchini Salad with Creamy Feta Dressing
Whip up this refreshing zucchini salad in under 15 minutes! Fresh zucchini, creamy feta dressing, and fresh herbs are tossed together for a simple and delicious summer salad that’s bursting with flavor in every bite.
Servings: 4
Ingredients
- ⅓ cup pine nuts
- 1 ½ pounds zucchini
- 2 Tablespoon olive oil
- 2 Tablespoons minced fresh basil
- 2 Tablespoons minced fresh parsley
- 1 Tablespoon minced fresh mint
- ¼ teaspoon crushed red pepper
Creamy Feta Dressing
- 4 ounces feta cheese
- ¼ milk milk
- 1½ Tablespoons lemon juice
- 1 teaspoon Dijon mustard
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Instructions
- Add the pine nuts to a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Set aside to cool.⅓ cup pine nuts
- Trim the ends of the zucchini and discard. Cut in quarters. In a medium bowl, toss the zucchini with the olive oil, herbs and pepper.1 ½ pounds zucchini, 2 Tablespoon olive oil, 2 Tablespoons minced fresh basil, 2 Tablespoons minced fresh parsley, 1 Tablespoon minced fresh mint, ¼ teaspoon crushed red pepper
- To assemble, spread the feta dressing on the plate. Top with the zucchini and sprinkle the pine nuts on top.
Creamy Feta Dressing
- Blend all the ingredients until smooth. If the dressing is too thick, thin with additional milk 1 teaspoon at a time. Season to taste with salt and pepper4 ounces feta cheese, ¼ milk milk, 1½ Tablespoons lemon juice, 1 teaspoon Dijon mustard
Notes
Store the salad and dressing in separate airtight containers in the fridge. The salt in the feta will break down the zucchini, causing it to be mushy. The zucchini should stay fresh for up to 2 days and the dressing for 3-4 days.
Equipment
Nutrition
Calories: 222kcal | Carbs: 7g | Protein: 7g | Fat: 20g | Fiber: 2g | Sugar: 4g
Did You Enjoy This Recipe?Leave a comment below. Jump to comments.
Corey says
Easy and so delicious!
Becca says
It was delicious and easy.