Zucchini Salad with Feta: A Refreshing Summer Dish You’ll Love

Zucchini Salad with Feta is a delightful dish that perfectly captures the essence of fresh, vibrant flavors. As summer rolls in, the abundance of zucchini in gardens and markets makes this salad not only a seasonal favorite but also a healthy choice for any meal. This dish has roots in Mediterranean cuisine, where the combination of fresh vegetables and tangy cheese is celebrated for its simplicity and taste. I love how the crisp texture of the zucchini pairs beautifully with the creamy feta, creating a refreshing contrast that keeps you coming back for more.

People adore Zucchini Salad with Feta for its versatility and ease of preparation. Whether you’re hosting a summer barbecue or looking for a quick lunch option, this salad is both convenient and satisfying. The bright flavors and nutritious ingredients make it a go-to recipe in my kitchen, and I’m excited to share it with you. Let’s dive into the world of this delicious salad and discover how to make it shine on your table!

Ingredients:

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder (optional)

Preparing the Zucchini

1. Start by washing the zucchinis thoroughly under cold water to remove any dirt or debris. 2. Once clean, trim off the ends of each zucchini using a sharp knife. 3. Using a vegetable peeler or a spiralizer, create thin ribbons or spirals from the zucchinis. If you prefer, you can also slice them into thin rounds. I love the ribbons for their delicate texture, but it’s totally up to you! 4. Place the zucchini ribbons in a colander and sprinkle them lightly with salt. This will help draw out excess moisture, keeping your salad crisp. Let them sit for about 10-15 minutes.

Preparing the Other Ingredients

5. While the zucchini is draining, take your cherry tomatoes and slice them in half. I find that halving them allows their juices to mingle beautifully with the dressing. 6. Next, peel and thinly slice the red onion. If you find raw onion too strong, you can soak the slices in cold water for a few minutes to mellow their flavor. 7. Chop the fresh parsley finely. This will add a lovely freshness to the salad. 8. Crumble the feta cheese into small pieces. I prefer using a block of feta and crumbling it myself for better texture, but pre-crumbled feta works just as well.

Making the Dressing

9. In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and garlic powder (if using). 10. Whisk the ingredients together until they are well combined and emulsified. The mustard acts as a great binder for the dressing, giving it a nice tangy flavor.

Assembling the Salad

11. After the zucchini has drained, gently pat it dry with a paper towel to remove any excess moisture. This step is crucial to prevent the salad from becoming soggy. 12. In a large mixing bowl, combine the zucchini ribbons, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped parsley. 13. Drizzle the dressing over the salad and toss everything together gently. I like to use my hands for this, as it helps to ensure that all the ingredients are evenly coated without breaking the zucchini too much. 14. Taste the salad and adjust the seasoning if necessary. You might want to add a bit more salt, pepper, or even a splash more vinegar depending on your preference.

Chilling and Serving

15. For the best flavor, let the salad sit for about 15-30 minutes at room temperature or in the fridge. This allows the flavors to meld beautifully. 16. When you’re ready to serve, give the salad a gentle toss again to redistribute the dressing. 17. Serve the salad in a large bowl or on individual plates. I love to garnish it with a few extra crumbles of feta and a sprinkle of fresh parsley for a pop of color.

Storage Tips

18. If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 1-2 days, as the zucchini can release moisture over time. 19. If you plan to make this salad ahead of time, consider keeping the dressing separate until just before serving to maintain the crispness of the zucchini. This Zucchini Salad with Feta is not only refreshing and delicious but also incredibly versatile. You can easily customize it by adding other ingredients like olives, bell peppers, or even grilled chicken for a heartier meal. Enjoy this salad as a side dish at your next barbecue or as a light lunch on a warm day!

Conclusion:

In summary, this Zucchini Salad with Feta is a must-try for anyone looking to elevate their salad game. The combination of fresh, crisp zucchini, tangy feta, and a zesty dressing creates a delightful medley of flavors that is both refreshing and satisfying. Whether you’re serving it as a light lunch, a side dish at a summer barbecue, or a vibrant addition to your dinner table, this salad is sure to impress your family and friends. For a fun twist, consider adding some cherry tomatoes for a pop of color, or toss in some toasted nuts for an extra crunch. You can also experiment with different herbs, like fresh basil or mint, to give it your own unique flair. The versatility of this Zucchini Salad with Feta means you can easily adapt it to suit your taste preferences or whatever ingredients you have on hand. I encourage you to give this recipe a try and share your experience! I would love to hear how you made it your own or any variations you came up with. Remember, cooking is all about creativity and having fun in the kitchen. So grab your ingredients, whip up this delicious salad, and enjoy every bite! Happy cooking! Print