This vibrant Zucchini Salad is a game-changer for quick, healthy meals. It’s incredibly refreshing, bursting with fresh flavors, and perfect for a light lunch or a delightful side dish. You’ll love how simple and satisfying this zucchini salad is to whip up!
Key Ingredients & Substitutions
- Zucchini: Fresh and firm is best. Yellow squash works as a substitute for varied color.
- Cherry Tomatoes: Any small, sweet tomato variety will do.
- Feta Cheese: Goat cheese or even a dairy-free feta can be used for a different twist.
- Fresh Mint & Basil: Don’t skip the fresh herbs, they make the salad sing! Parsley or dill could be added for extra flavor.
- Lemon: Freshly squeezed lemon juice is essential. Lime juice can be a good alternative in a pinch.
- Olive Oil: A good quality extra virgin olive oil enhances the flavors.
Ingredients
- 2 medium zucchinis, green or yellow
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 4
- Tools Needed: Vegetable peeler or mandoline, large bowl, whisk
Step-by-Step Instructions
1. Prepare the Zucchini
Use a vegetable peeler or mandoline to create thin ribbons from your zucchinis. Peel from top to bottom, rotating the zucchini as you go, until you reach the seedy core. Place the ribbons in a large bowl.
2. Add Vegetables and Herbs
Toss the halved cherry tomatoes into the bowl with the zucchini ribbons. Finely chop your fresh mint and basil leaves, then add them to the bowl as well.
3. Make the Dressing
In a small separate bowl, whisk together the fresh lemon juice, olive oil, salt, and black pepper. Whisk until the dressing is well combined and slightly emulsified.
4. Combine and Serve
Pour the dressing over the zucchini mixture in the large bowl. Gently toss everything together until the zucchini ribbons and tomatoes are evenly coated. Sprinkle the crumbled feta cheese over the top just before serving. This fresh zucchini salad is best enjoyed immediately!
Storage Instructions
This zucchini salad is best enjoyed fresh, as the zucchini can release water over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The texture might be slightly softer, but the flavors will still be great.
Frequently Asked Questions (FAQ)
Q: Can I make this zucchini salad ahead of time?
A: It’s best assembled right before serving to maintain the zucchini’s crisp texture. However, you can prep the ingredients (slice zucchini, halve tomatoes, chop herbs) and make the dressing ahead of time, then combine everything just before eating.
Q: Do I need to cook the zucchini?
A: No, the beauty of this zucchini salad is that the zucchini is served raw and thinly sliced, offering a refreshing crunch.
Q: What else can I add to this zucchini salad?
A: Feel free to add toasted pine nuts, thinly sliced red onion, or even some grilled chicken or chickpeas for a heartier meal.
Q: Is this recipe gluten-free?
A: Yes, this zucchini salad is naturally gluten-free.
Q: How do I prevent the zucchini from getting watery?
A: Using a good quality olive oil and dressing right before serving helps. If you’re very concerned, you can lightly salt the zucchini ribbons for 10-15 minutes, then pat them dry before assembling the salad, though this is usually not necessary for this recipe.
Q: Can I use different herbs?
A: Absolutely! While mint and basil offer a classic Mediterranean flavor, parsley or dill would also be delicious in this zucchini salad.