Zucchini Salad With Sizzled Mint and Feta

Name: Zucchini Salad With Sizzled Mint and Feta
Yield: 4 servings
Ingredients: 1 pound zucchini (about 3 medium), cut into ½-inch pieces; 1 ½ tablespoons red wine or sherry vinegar; 1 teaspoon honey; Salt; ¼ cup extra-virgin olive oil; 3 tablespoons sesame seeds (any color); 2 teaspoons dried mint or oregano; Big pinch of red-pepper flakes; 3 ounces feta, crumbled into big pieces

By Ali Slagle

Updated October 11, 2023

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Media 1 of 1

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 4(653)
Comments: Read comments

Crunchy and tart like salad-e Shirazi yet sturdy enough to sit out for a couple hours, this salad dresses snappy raw zucchini and salty feta simply, with vinegar and oil. But while summery salads can be ephemeral, this one has staying power because its seasonings — a za’atar-like combination of dried mint, sesame seeds and dried chile — bloom in the olive oil for a rich undercurrent of flavor. Serve this dish as a side or build it into a whole meal by adding cooked grains, beans or another protein.

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Ingredients

Yield:4 servings

1 pound zucchini (about 3 medium), cut into ½-inch pieces
1 ½ tablespoons red wine or sherry vinegar
1 teaspoon honey
Salt
¼ cup extra-virgin olive oil
3 tablespoons sesame seeds (any color)
2 teaspoons dried mint or oregano
Big pinch of red-pepper flakes
3 ounces feta, crumbled into big pieces

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, stir together the zucchini, vinegar, honey and a big pinch of salt.
Step 2
In a small skillet or saucepan, cook the olive oil and sesame seeds over medium heat, stirring often, until the seeds are fragrant and golden, 3 to 6 minutes. Remove from heat and stir in the mint, red-pepper flakes and a pinch of salt. Immediately scrape the oil over the zucchini and stir to combine.
Step 3
Top the mixture with feta, then season to taste with salt. The salad can stay out at room temperature for up to 2 hours, or be refrigerated for up to 2 days. (The sesame seeds will lose their crunch, but not their flavor.)

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Ratings

4 out of 5

653 user ratings

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Comments

Kaydee3 years ago

This is delicious - wonderful flavor and texture! I bought green and yellow squash at the farmer's market today & a small Walla Walla (sweet) onion. Added a few thin-slices (translucent) of the onion in Step 1. Added dried oregano and red-pepper flakes w/ the hot sesame seed/EVOL in step 2, then added a few finely cut fresh mint leaves in Step 3. For extra crunch added some roughly chopped pistachios. Definitely a keeper!

Katharine3 years ago

Delightful! I sub’d 2tsp finely chopped fresh mint and it’s splendid.

lm3 years ago

This was really good! For this recipe, zucchini should be sliced into half-moon pieces rather than cubed to avoid a bite that's too dense. You could throw in more mint (fresh or dried or both) and it'd be great.

Crystal Y5 days ago

Delicious! Made the recipe as written. The sesame seeds make this dish! The nutty delicate crunch contrasts very well with the cool salty feta, and the lightly crisp creamy texture of raw zucchini brings them together in the middle.

Surprise Raw Zucchini5 months ago

I didn’t realize the recipe called for raw zucchini until I started cooking. I prefer it cooked so I threw it in the pan for a quick sauté with the sesame seeds. This salad is surprisingly delicious and offers a unique flavor.

Caryn10 months ago

Does anyone have experience subbing cilantro? And adding an avocado?

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