Zucchini Salad With Basil, Mint and Feta

By David Tanis

Published May 28, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(679)
Comments
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For an utterly summery first course, consider this shaved zucchini salad. The idea is very thinly sliced, very fresh zucchini or other summer squash, lightly dressed with salt, lime juice and olive oil, with lots of basil and mint and crumbly creamy feta on top. It’s extremely refreshing and takes no time to make. Adding some strips of squash blossom for a colorful garnish is nice.

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Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    In a small bowl, stir together lime zest, juice and olive oil. Season with salt and pepper to taste.

  3. 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.

  4. Step 4

    Sprinkle with a pinch of sumac, if using, and top with crumbled feta.

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Ratings

5 out of 5
679 user ratings
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Comments

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

Name teri

I used a carrot peeler to make ribbons of zucchini.

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.

Shannon

I have been chasing a salad like this that I had in Montreal about 5 years ago. This is pretty darn close. It's easy (although the 5 min prep time and 15 min total time might be for a much quicker chef than me!) The sumac is a nice touch and was glad I had some in my spice drawer.

Jess

Surprisingly tasty! Easy to make and refreshing. We had it with hamburgers. Can't wait to try the leftovers tomorrow.

LRitz

This was just great! Followed receipe..it didn't taste raw but was so refreshing

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