Marinated Zucchini Salad
Easy marinated zucchini salad with toasted pine nuts and feta cheese is a delicious side dish perfect for summer meals.
Easy salads that can be made ahead of time is a staple for me during the warmer months when I want to spend as little time as possible in the kitchen. The zucchini marinated in a delicious lemon marinade is the perfect salad to prep ahead as it can be made up to a day in advance. The zucchini absorbs all the lemony, garlicky marinade and is delicious served with toasted pine nuts, finely chopped chili and cubes of creamy feta cheese.
Ingredients Needed
- Zucchini. This can be made with any summer squash.
- Olive oil. Avocado oil is a good substitute.
- Fresh lemon juice.
- Fresh garlic cloves.
- Salt and pepper.
- For the salad: Pine nuts, feta cheese and finely chopped red chilli.
How To Make Zucchini Salad
- Marinate the zucchini: Slice zucchini thinly. Mix together marinade/dressing ingredients then pour over zucchini. Allow to marinate for at least 30 minutes.
- Make the salad: Sprinkle toasted pine nuts and crumbled feta over marinated zucchini and finish with finely chopped red chilli.
Can you eat zucchini raw in salad?
Yes, raw zucchini works very well in salad. Simply wash fresh zucchini and slice with a knife or mandolin or use a vegetable peeler to create long strips to be used in salads.
Serving Suggestions
Marinated zucchini is delicious with crispy chicken, grilled pork or steak as an easy summer side dish.
Ingredients
- 500 g (1lb) zucchini (baby marrow/courgette) thinly sliced
- 1 cup feta cheese cubed
- ½ cup pine nuts toasted
- 1-2 red chillies finely chopped
For the marinade
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 1-2 garlic cloves crushed (depending on how strong the cloves are)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Slice zucchini into thin slices using a sharp knife or mandolin.
- Place the sliced zucchini into a large bowl.
- To make the marinade, combine olive oil, lemon juice, crushed garlic, salt and pepper in a mixing bowl or jug and whisk well.
- Pour the marinade over the raw zucchini and toss to coat.
- Allow to marinate for at least 30 minutes but up to 24 hours.
- When you are ready to serve, add the marinated zucchini to a serving dish then sprinkle over the toasted pine nuts, feta cheese and finely chopped red chili.
Just made this with a standard balsamic dressing and pumpkin seeds instead of the pine nuts – so yummy!
Thank you for the recipe!!
I made this today but I swapped out basil for the dill, toasted walbuts for the pine nuts. Plus I added a can of chickpeas. It was delicious! And my family loved it too!
Running to my brother in law’s garden to grab a few zucchini! I’d love this easy summer salad!
Delicious! Hope you enjoy Mary Ann!
Added one tsp of rose harrisa to the marinade then omitted the chilli.
Offered as part of a meze the result superb.