Zucchini Salad With Basil, Mint and Feta

Name: Zucchini Salad With Basil, Mint and Feta
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 4 to 6 servings
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; 1/4 cup torn or whole mint leaves; 1/4 cup torn or whole basil leaves; A few squash blossoms, torn in strips (optional); Sumac, for sprinkling (optional); 2 ounces mild feta, crumbled

By David Tanis

Published May 29, 2024

Zucchini Salad With Basil, Mint and Feta — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: 5(426)
Comments: Read comments

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.

Featured in: This Easy Party Menu Makes Summer Classics Extra Special

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Ingredients

Yield:4 to 6 servings

4small zucchini or other summer squash (about 1½ pounds)
1teaspoon lime zest plus 2 tablespoons lime juice (from 1 lime)
3tablespoons extra-virgin olive oil
Salt and black pepper
¼cup torn or whole mint leaves
¼cup torn or whole basil leaves
A few squash blossoms, torn in strips (optional)
Sumac, for sprinkling (optional)
2ounces mild feta, crumbled

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

426 user ratings

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Comments

Sara Grace11 months ago

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

Jane1 year ago

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.

Anne Phalon1 year ago

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?

Kate Irwin1 day ago

This is delicious, tastes fresh and easy to put together, I love the lime.

Shelley3 weeks ago

Wonderful salad, so easy to make and beautiful presentation too!

Abbey4 months ago

Delicious. Made as is. Used mandolin #2 setting and worked well. Lovely delicate flavors. Serve in a separate bowl if you don’t want the dressing to flood the plate. In some cases that may be preferable since it is so yummy :)

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