Zucchini Salad With Basil, Mint and Feta
Published May 29, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4small zucchini or other summer squash (about 1½ pounds)
- 1teaspoon lime zest plus 2 tablespoons lime juice (from 1 lime)
- 3tablespoons extra-virgin olive oil
- Salt and black pepper
- ¼cup torn or whole mint leaves
- ¼cup torn or whole basil leaves
- A few squash blossoms, torn in strips (optional)
- Sumac, for sprinkling (optional)
- 2ounces mild feta, crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
105 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Wash and trim zucchini. With a sharp knife or mandoline, cut crosswise into very thin rounds. Wrap slices with a damp towel until ready to use, up to several hours ahead in the refrigerator.
- Step 2
In a small bowl, stir together lime zest, juice and olive oil. Season with salt and pepper to taste.
- Step 3
Place squash slices in a shallow salad bowl and season lightly with salt and pepper. Add dressing and, using your fingers, coat all slices well. Add mint and basil, and the squash blossoms, if using. Toss everything together.
- Step 4
Sprinkle with a pinch of sumac, if using, and top with crumbled feta.
Private Notes
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Cooking Notes
Sara Grace
Divine! Made as indicated but added slivered almonds to match a version of this salad I had recently in a restaurant - they provide a pleasing crunch. DO IT
Jane
A lovely, easy summer salad. I appreciated having the approximate weight of the zucchini, since we had a variety of sizes in the garden. Used my own mint and basil, so it was our first straight-from-the-garden dish this summer. This has a big flavor return on not much labor, especially if you use a mandoline.
Anne Phalon
You give cooking time as 15 minutes, yet you don’t mention any cooking in the instructions. Just what does one cook for 15 minutes? Certainly not the zucchini. Is there any ingredient that is cooked?
Susan Berent
Made this tonight. Loved it! I made it with both yellow squash and zucchini. I used a mandolin. The zucchini came out perfect but yellow was too thin using the same blade. Will make it with just zucchini next time. Great side!
Maggie Bee
(Not a review, but a personal reminder to make it again.) No zucchini on hand, so I dressed thinly-sliced raw garden asparagus, Persian cucumbers, and radishes with lemon juice, basil-infused olive oil, and a handful of chopped mint, dill, and basil. Seasoned with salt and pepper, and finished with a good-sized chunk of feta crumbled over the top.
Roxy
I only see “Time”; not cooking time. I take “Time” to mean time to prepare.
Mary
This salad is divine! So quick and easy. I did use the Sumac and it added a lovely top note. Will be making this all summer.
Veggie
No cooking needed I presume.
Mariangela
Delicious! Light and fresh - the lime is a great twist on the usual lemon/EVOO.
savanna Phelan-Jones
This recipe is a 10/10 if it included a roasted nut. Added some chopped roasted walnuts and it was delicious.
LOVE this salad!
WOW! This is the perfect summer salad. I added a sliced Persian cucumber and it adds an extra cooling crunch that is very satisfying.
Coco
Loved it. Perfect paired with a simple summer pasta for a warm night dinner. I added a bit of pine nuts for texture.
Name teri
I used a carrot peeler to make ribbons of zucchini.
Ann
I made this with zucchini, mint and basil from my garden and added a half minced jalapeño to the dressing . It was great!
Pond and Woods
Made this last night with the first yellow squash from our garden and a green one from the Amish farmers' market. The two colors make it a feast for the eyes as well as the mouth. Totally delicious and, by the way, I used a Cuisinart to make thin, perfect squash discs in seconds. It just makes sense!
Mary
This salad is divine! So quick and easy. I did use the Sumac and it added a lovely top note. Will be making this all summer.
Roxy
I only see “Time”; not cooking time. I take “Time” to mean time to prepare.
Jane
Simple and delicious. Followed recipe exactly. Refreshing summer side!
Liz
Made this tonight and it was the perfect summer side. The zest and juice of lime with the mint were fresh and delicious. My new favorite way to have zucchini!
Sara Grace
Divine! Made as indicated but added slivered almonds to match a version of this salad I had recently in a restaurant - they provide a pleasing crunch. DO IT
Kris
So delicious and refreshing. I had to substitute goat cheese for the feta, as that’s what I had. Can’t wait to make it with feta.
Anne Phalon
You give cooking time as 15 minutes, yet you don’t mention any cooking in the instructions. Just what does one cook for 15 minutes? Certainly not the zucchini. Is there any ingredient that is cooked?
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