The sun is shining, and the vibrant colors of summer inspire a dish that celebrates fresh ingredients. This Zucchini Salad with Feta is a delightful combination of crunchy zucchini, tangy feta, and fragrant basil, making it a perfect choice for a light meal or a refreshing side. The whole process takes just under an hour, and its ability to combine diverse textures and flavors is what makes it a winner at any gathering.
This recipe is ideal for anyone looking to enjoy a healthy yet flavorful dish, perfect for summer picnics or backyard barbecues. You can easily make it ahead of time, as the flavors develop beautifully when allowed to sit for a few hours in the fridge.
Why You’ll Love This Recipe
- The salad features a delightful mix of crunchy and creamy textures.
- It’s quick to prepare, with minimal cooking required.
- Fresh ingredients ensure a burst of flavor in every bite.
- It keeps well, making it perfect for meal prep.
What You’ll Need
To create this easy and refreshing salad, you’ll need the following ingredients:
For the Salad
- 2 courgettes, thinly sliced
- 2 onions, sliced
- 4 tomatoes, chopped
- 200 g feta, cubed
- Black olives, prepared
- Fresh basil, chopped
For the Dressing
- 1 tsp mustard
- Olive oil, to taste
- Red wine vinegar, to taste
- Salt, to taste
- Pepper, to taste
Fresh basil can be swapped with dried basil if necessary.
Substitutions & Swaps
- Courgettes can be replaced with cucumbers.
- Feta may be substituted with goat cheese.
- Red wine vinegar can be exchanged for balsamic vinegar.
- Black olives can be replaced with green olives.
How to Make It
Start by following these simple steps for a delicious salad.
Slice the zucchini
Cut the courgettes into thin rounds, sprinkle with salt, and let them sit for 30 minutes. Rinse and pat dry.
Prepare vegetables
Chop the tomatoes and slice the onions, then blanch them in boiling water for 2 minutes.
Cube the feta
Cut the feta cheese into small cubes, and prepare the olives and chopped basil.
Mix the dressing
Combine the olive oil, red wine vinegar, mustard, salt, and pepper in a bowl to make the vinaigrette.
Assemble the salad
In a large salad bowl, combine all the prepared ingredients, pour in the dressing, and mix gently to combine.
Chill and serve
Refrigerate for at least 30 minutes before serving. Serve well chilled as a starter or a side dish.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the salad does not freeze well.
Reheat: This salad is served cold, so no reheating is needed.
Tips for Best Results
- Allow the zucchini to sit with salt for maximum flavor and texture.
- Use fresh, high-quality olive oil for the dressing for the best taste.
- Adjust the mustard quantity according to your preference for tanginess.
- Add additional herbs like parsley for a flavor boost.
Serving Suggestions
- Serve as a light appetizer before grilled meats.
- Pair with crusty bread for a delightful lunch.
- Use as a refreshing side at summer gatherings.
