Zucchini Salad With Basil, Mint and Feta
Published May 28, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 small zucchini or other summer squash (about 1½ pounds)
1 teaspoon lime zest plus 2 tablespoons lime juice (from 1 lime)
3 tablespoons extra-virgin olive oil
Salt and black pepper
¼ cup torn or whole mint leaves
¼ cup torn or whole basil leaves
A few squash blossoms, torn in strips (optional)
Sumac, for sprinkling (optional)
2 ounces mild feta, crumbled
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 8 milligrams cholesterol; 106 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 2 grams fiber; 316 milligrams sodium; 3 grams protein; 3 grams sugar
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.
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Preparation
- 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
Comments
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
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.
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?
Are you kidding me!?!? So simple but so dang good! I could eat the entire salad myself. Made with parm once then feta…go with the feta it’s betta!
I used the slice feature of my Cuisinart instead of digging out the mandoline. It was a little bitter for me, so I added a sprinkle of sugar and some shredded carrot. A very pretty salad!
I made this recipe twice this week. I could not get enough of it! The second time I replaced feta with grated parmesan cheese. It was maybe even better that way!