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    Recipes » Salad Recipes » Mediterranean Salads

    Zucchini Salad with Lemon, Feta and Pine Nuts

    Published: Aug 9, 2022 by Marissa Stevens · 37 Comments

    Gluten FreePaleoVegetarianMediterranean

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    Zucchini Salad served on white plates

    We've been making this Zucchini Salad on repeat for the past few weeks, determined to perfect the recipe. And perfect it we did, if I may be so bold!

    Zucchini Salad served on white plates.

    Paper thin slices of raw zucchini marinate in fresh lemon juice, salt and garlic until their texture is transformed to something more like tender pappardelle pasta than raw zucchini. The zucchini maintains the right amount of bite, similar to pasta cooked al dente. Then a sprinkle of creamy feta cheese, a shower of buttery pine nuts and slivered fresh basil and you're ready to serve!

    Jump to:
    • Ingredients You Need to Make Zucchini Salad
    • How it all started.
    • Recipe testing notes, or why this is the ONE.
    • Pairing Suggestions
    • More Delicious Summer Salads to Try
    • How to Make Zucchini Salad
    • Recipe Video
    • Zucchini Salad with Lemon, Feta and Pine Nuts
    • 💬 Comments

    Ingredients You Need to Make Zucchini Salad

    • Fresh Zucchini: ideally a mix of small to medium green zucchini and yellow summer squash
    • Lemon Juice: ideally fresh from about 1 large lemon
    • Garlic: fresh garlic clove
    • Olive Oil: good quality, extra-virgin olive oil
    • Feta Cheese: or crumbled goat cheese (chèvre), or shredded Parmesan cheese or Pecorino Romano cheese
    • Pine Nuts: or chopped walnuts, hazelnuts, pecans or almonds
    • Fresh Basil Leaves: optional, but recommended!

    How it all started.

    Our quest for the perfect Zucchini Salad began with this recipe from the New York Times. Not always a fan of raw zucchini, I loved the idea of tenderizing thin slices in a tangy, salty marinade. And the tangle of thin slices was so pretty! But being the skeptic that I am, I questioned three things: one, that it was necessary to toss the zucchini slices with salt first before adding the lemon juice and garlic; two, that such thin slices would really require a minimum of 4 hours to marinate; and three, that the dish wouldn't be improved by a shower of feta and pine nuts. But I had to test these theories to be sure.

    Recipe testing notes, or why this is the ONE.

    First I tried the NYT recipe as directed: I tossed the zucchini slices with salt and let stand for 30 minutes then drained and patted them dry before adding the lemon juice, garlic and olive oil. After marinating for 4 hours, the salad was tasty, but on the watery side and I hesitated to pour off the liquid since I'd already tossed in the olive oil. We enjoyed this version, but there was definitely room for improvement.

    Next I tried increasing the amount of zucchini slices and tossing them with all but the olive oil: salt, fresh lemon juice and garlic. Then covered and refrigerated. We tasted the zucchini slices at 1 ½ hours, 2 hours, 4 hours then 6 hours (Oh how I love tasty R&D!). As it turns out, the perfect amount of marinating time is between 1 ½ and 2 hours, there was no improvement in texture or flavor by marinating for the full 4 to 6 hours as the base recipe suggested.

    As a bonus, I much preferred the flavor of the zucchini when it was marinated in not just salt but lemon juice and garlic from the start, better flavor and one less step. Both the lemon zing and subtle garlic heat came through better when the slices hadn't spent time in salt first. This way, you're draining and patting dry the zucchini and tossing in the the olive oil right before you serve.

    Though the salad is delicious on it's own, it's even better with the added texture and flavor of feta and pine nuts. And you could certainly toss in some fresh herbs if you like. Fresh mint, chives or basil (as pictured) would be especially good.

    Can you eat zucchini raw in a salad?

    Yes, and you should! Use a vegetable peeler or sharp knife to thinly slice it raw for salads and marinate if you want a more tender / less crunchy texture. (As in this recipe.)

    Can you use zucchini instead of cucumber in a salad?

    Yes you can! Swap raw zucchini for cucumber in any salad you like. Just know that raw zucchini has a denser, less watery texture than raw cucumber and is a bit less crunchy.

    Pairing Suggestions

    To make this salad a meal, I recommend serving as a side dish with: Pan-Fried Lamb Chops, Grilled Lamb Chops, Lamb Kabobs, or Roasted Lamb Chops. Or with seafood like Lemon Garlic Shrimp Pasta, Salmon Piccata or Shrimp Piccata. Or with tender spaghetti tossed with Checca Sauce (raw pasta sauce).

    More Delicious Summer Salads to Try

    • Corn Salad (made with fresh sweet corn cut from the cob!)
    • Tabouli Salad (a classic Mediterranean salad that's a house favorite!)
    • Greek Salad with lemon and olive oil or with easy Greek Salad Dressing (when tomatoes are at their peak, this is a must make!)
    • Greek Farro Salad (this one is perfect for picnics!)

    How to Make Zucchini Salad

    Step 1: Thinly slice zucchini with Y peeler or mandoline slicer and place in large bowl.

    slicing zucchini
    zucchini slices in bowl

    Step 2: Add fresh lemon juice, salt and smashed garlic clove; gently toss to coat. Cover and refrigerate for 1 ½ hours up to 6 hours.

    adding salt garlic and lemon juice to zucchini
    Tossing to coat
    cover zucchini salad and refrigerate

    Step 3: Drain zucchini slices and pat dry. Drizzle with olive oil and gently toss to coat; adjust seasoning. Divide among serving plates and top with crumbled feta cheese and pine nuts. Serve.

    draining zucchini salad
    Patting zucchini dry
    Drizzling zucchini slices with olive oil
    Tossing Zucchini with Olive Oil
    topping zucchini salad with feta and pine nuts

    Recipe Video

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    Zucchini Salad served on white plates.

    Zucchini Salad with Lemon, Feta and Pine Nuts

    Marissa Stevens
    Raw Zucchini Salad marinated in a delicious blend of fresh lemon juice, garlic and salt then topped with creamy feta cheese and buttery pine nuts! An easy and healthy recipe to serve with everything this summer!
    5 from 13 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Marinating Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 238 kcal

    Ingredients
      

    • 1 ½ pounds small to medium zucchini ideally a mix of green zucchini and yellow summer squash
    • ½ teaspoon kosher salt
    • 3 tablespoons fresh lemon juice about 1 lemon
    • 1 clove garlic smashed
    • 3 tablespoons extra virgin olive oil
    • 3 ounces feta cheese crumbled
    • ¼ cup pine nuts
    • ¼ cup thinly sliced basil leaves optional

    Instructions
     

    • Thinly slice zucchini with a Y Peeler or mandoline slicer at its thinnest setting. Place zucchini ribbons in large bowl, gently separating slices with your hands.
    • To zucchini add salt, lemon juice and smashed garlic clove; gently toss to coat. Cover and refrigerate for at least 1 ½ hours and up to 6 hours.
    • When you're ready to serve, remove zucchini mixture from refrigerator. Drain and discard garlic clove. Gently pat slices dry with paper towels. Alternatively, you can turn slices out onto a paper towel lined baking sheet in a single layer and pat dry for a drier salad. Return zucchini slices to bowl.
    • Drizzle zucchini with olive oil and gently toss to coat; adjust seasoning as desired. Divide among 4 serving plates. Top each salad with an equal amount of crumbled feta, pine nuts and basil if you like. Serve.

    Notes

    I recommend a Y peeler for uniform, thin slices of zucchini (this one is my favorite). You can also use a mandoline slicer like this one.

    Nutrition

    Calories: 238kcalCarbohydrates: 8gProtein: 6gFat: 21gSaturated Fat: 5gCholesterol: 18mgSodium: 542mgPotassium: 519mgFiber: 2gSugar: 5gVitamin A: 430IUVitamin C: 35.1mgCalcium: 132mgIron: 1.3mg
    Keyword easy, healthy, keto, low carb, side salad, summer, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Mediterranean Salads

    • Tabouli Salad
    • Greek Potato Salad
    • Quinoa Tabbouleh Salad
    • Greek Quinoa Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. Chef Mimi says

      August 13, 2022 at 6:24 am

      Beautiful. This is summer perfection!

      Reply
      • Marissa Stevens says

        August 15, 2022 at 2:29 pm

        Thanks so much, Mimi!

        Reply
    2. David @ Spiced says

      August 10, 2022 at 4:45 am

      5 stars
      I'm so glad to see this recipe pop back up, Marissa! It's zucchini season, and I'm always hunting for ways to use it. This sounds like a fantastic option next to a piece of grilled chicken - summer at its best!!

      Reply
    3. Jackie says

      September 29, 2021 at 4:51 pm

      5 stars
      SO GOOD!! I’m such a food snob and this salad was on point! I added fresh mint but followed the recipe to a T otherwise. So refreshing and delicious. Don’t skip the pine nuts. Toasting them makes the salad even better!

      Reply
      • Marissa Stevens says

        October 03, 2021 at 5:06 pm

        Love that you enjoyed this recipe, Jackie! Thank you for coming back to let me know.

        Reply
    4. Sarah Magee says

      December 02, 2020 at 12:03 am

      5 stars
      I have used my preserved lemons (salt & lemon in one) from last year and my current zucchini of this year. Love the bright fresh flavours. I tend to view recipes more as a suggestion than an instruction.... this one is perfect as is - only modification i made was to use preserved lemons instead of fresh juice. Served with some salt & pepper calamari cause that's what I had available. Thank you for sharing.

      Reply
      • Marissa Stevens says

        December 02, 2020 at 9:08 am

        Sounds like a wonderful meal, Sarah! I'm so happy that you enjoyed this and love the idea of preserved lemons in it!

        Reply
    5. Sashena says

      February 18, 2019 at 3:16 am

      5 stars
      Amazing!!!!! So delicious and refreshing!!!

      Reply
      • Marissa says

        February 18, 2019 at 10:46 am

        aww...thanks so much, Sashena!

        Reply
    6. Mary says

      November 23, 2018 at 3:09 am

      5 stars
      I made it with zucchini spirals I bought in the supermarket because I didn't have peeler or mandolin and it was really tasty

      Reply
      • Marissa says

        November 23, 2018 at 9:02 am

        Wonderful! So glad you enjoyed, Mary!

        Reply
    7. Renee says

      August 03, 2018 at 1:21 pm

      5 stars
      Love your tips for taking the water out of the salad. Also, l love the addition of feta and pine nuts! This is one tasty salad!

      Reply
      • Marissa says

        August 03, 2018 at 2:08 pm

        Thanks so much, Renee!

        Reply
    8. Mary Ann | The Beach House Kitchen says

      July 26, 2018 at 6:19 pm

      5 stars
      I just made a similar salad with zucchini and yellow squash from my brother-in-law's garden. Next time I'll need to add the feta. Looks delicious Marissa!

      Reply
      • Marissa says

        July 31, 2018 at 4:47 pm

        Thanks so much, Mary Ann!

        Reply
    9. Katherine | Love In My Oven says

      July 24, 2018 at 8:56 pm

      Loving all the zucchini recipes that keep popping up!! I always have so much zucchini in the garden, so I'm always on the lookout for new ways to use it. This is my first year with yellow zucchini! I can't wait to try your salad!!

      Reply
      • Marissa says

        July 31, 2018 at 4:48 pm

        I'm excited for you to try it, Katherine! And jealous of all that zucchini you're growing - I definitely have a brown thumb! 😉

        Reply
    10. annie@ciaochowbambina says

      July 23, 2018 at 7:43 am

      5 stars
      You may be so bold because I can tell by looking at it just how wonderful it is! These are summer flavors at their finest!

      Reply
      • Marissa says

        July 31, 2018 at 4:49 pm

        hahaha, thank you so much my sweet friend!

        Reply
    11. Kelsie | the itsy-bitsy kitchen says

      July 23, 2018 at 7:06 am

      Thank you for doing all that testing so I don't have to! This really does look perfect! Have a great week, Marissa!

      Reply
      • Marissa says

        July 31, 2018 at 4:49 pm

        My pleasure, Kelsie! 🙂 Thank you! You have a great week too!

        Reply
    12. David @ Spiced says

      July 23, 2018 at 4:29 am

      Well I certainly appreciate your trial and error approach to this salad, Marissa! We are starting to pull zukes out of the garden now, and I'm thinking this would be a fun (and different!) way to use some of 'em. This one is perfect for summer side dishes!

      Reply
      • Marissa says

        July 31, 2018 at 4:50 pm

        Yay! I can't wait to hear how it goes, David!

        Reply
    13. sherry says

      July 23, 2018 at 12:29 am

      yum yum looks beautiful and delicious.

      Reply
      • Marissa says

        July 31, 2018 at 4:50 pm

        Thank you so much, Sherry!

        Reply
    14. Mimi says

      July 21, 2018 at 11:43 am

      This is lovely. I love all of the ingredients, and I have beautiful gold squash coming out my ears, as well as green. Maybe I'll mix the two! Thanks!

      Reply
      • Marissa says

        July 31, 2018 at 4:51 pm

        That's wonderful, Mimi! It's so pretty with the two colors mixed!

        Reply
    15. Liz says

      July 21, 2018 at 10:14 am

      5 stars
      Much as I love a good pasta salad, my body doesn’t love carbs anymore. Your zucchini salad is one delicious alternative! Simple delicious flavors!

      Reply
      • Marissa says

        July 31, 2018 at 4:51 pm

        I know what you mean, Liz! Thank you very much!

        Reply
    16. Dawn - Girl Heart Food says

      July 21, 2018 at 6:39 am

      5 stars
      What a beautiful summer salad! Love the addition of pine nuts for extra oomph and texture! Gotta get me some zucchini today 🙂

      Reply
      • Marissa says

        July 31, 2018 at 4:52 pm

        Woohoo! You know I love to hear that, Dawn! 🙂

        Reply
    17. Cheyanne @ No Spoon Necessary says

      July 20, 2018 at 4:40 pm

      5 stars
      I must say, this zucchini salad definitely looks perfect!!! I love zucchini any which way I can get it during the summer, and I'm definitely adding this beauty to the rotation! Love all the fresh flavors, Marissa!! Pinning! Cheers!

      Reply
      • Marissa says

        July 31, 2018 at 4:52 pm

        Aww, thank you so much, Cheyanne!

        Reply
    18. Kevin says

      July 20, 2018 at 12:52 pm

      5 stars
      This salad is a great way to use up all that garden zucchini!

      Reply
      • Marissa says

        July 20, 2018 at 1:12 pm

        Love the way you think, Kevin!

        Reply
        • Kevin | Kevin Is Cooking says

          July 31, 2018 at 4:13 pm

          5 stars
          We ran out of pine nuts, but I made with toasted hazelnuts and it was heaven. 🙂

          Reply
          • Marissa says

            July 31, 2018 at 4:53 pm

            That's wonderful, Kevin! So sweet of you to let me know. Now I need to try it with toasted hazelnuts!!

            Reply

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