Description
A refreshing and light Zucchini Salad featuring thinly sliced zucchini ribbons marinated in lemon juice, garlic, and kosher salt, then topped with crumbled feta, toasted pine nuts, and fresh basil. Perfect as a healthy appetizer or side dish with a bright and tangy Mediterranean flavor.
Ingredients
Zucchini
- 1 1/2 pounds small to medium zucchini (ideally a mix of green zucchini and yellow summer squash)
- 1/2 teaspoon kosher salt
Dressing & Toppings
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic (smashed)
- 3 tablespoons extra virgin olive oil
- 3 ounces feta cheese (crumbled)
- 1/4 cup pine nuts
- 1/4 cup thinly sliced basil leaves (optional)
Instructions
- Slice the zucchini: Using a Y Peeler or mandoline slicer set at the thinnest setting, thinly slice the zucchini into ribbons. Place the ribbons in a large bowl and gently separate the slices with your hands to prevent clumping.
- Marinate the zucchini: Add kosher salt, fresh lemon juice, and the smashed garlic clove to the zucchini ribbons. Gently toss to evenly coat. Cover the bowl and refrigerate for at least 1 hour and 30 minutes, and up to 6 hours, allowing flavors to meld and zucchini to soften slightly.
- Prepare zucchini for serving: Remove the zucchini mixture from the fridge. Discard the garlic clove. Gently pat the zucchini slices dry with paper towels to reduce excess moisture. Alternatively, spread the slices in a single layer on a paper towel-lined baking sheet and pat dry for a drier salad texture. Return the zucchini to the bowl once dry.
- Dress and assemble the salad: Drizzle the zucchini ribbons with extra virgin olive oil and gently toss to coat. Adjust seasoning if desired. Divide the salad among four serving plates, then top each portion with crumbled feta cheese, pine nuts, and thinly sliced basil if using. Serve immediately for best freshness.
Notes
- For best results, use a mix of green zucchini and yellow summer squash to add color variety.
- Marinating time is important to soften the zucchini and infuse flavors; don’t skip the refrigeration step.
- Patting the zucchini dry before serving prevents dilution of flavors and watery salad.
- To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant for enhanced flavor.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
