Dinner

Zucchini Salad with Feta, Mint, and Pine Nuts Recipe

ByElena Hart July 18, 2026July 18, 2026

Introduction

This fresh and vibrant zucchini salad is a perfect way to enjoy the season’s bounty. With shaved zucchini, tangy feta, and a bright lemon dressing, it’s light yet flavorful—a great side for any meal or a refreshing snack.

A white oval plate on a white marbled surface holds thin, wide ribbons of light green zucchini layered loosely and overlapping in a flat pile. The zucchini strips have dark green edges and a smooth, moist texture. Scattered over the top are crushed golden pine nuts, small white crumbles of cheese, and fresh dark green mint leaves. The ingredients are sprinkled evenly, adding texture and color contrast among the zucchini layers. A silver fork lies to the left side on the white marbled surface, and a stack of white plates is partially visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb. zucchini, shaved with a vegetable peeler
1 1/2 tsp. kosher salt, divided

1/3 c. feta, finely crumbled
1/4 c. extra-virgin olive oil

1/4 c. fresh lemon juice
2 tsp. honey

1/2 tsp. ground coriander (optional)
1 tbsp. finely chopped fresh mint
1/4 c. pine nuts, toasted, crushed

Freshly ground black pepper

Instructions

Step 1: In a medium bowl, toss the shaved zucchini with 1 teaspoon of kosher salt. Let it sit for 10 minutes to soften and release its liquid.
Step 2: In a large bowl, combine the feta, olive oil, lemon juice, honey, coriander (if using), and the remaining 1/2 teaspoon of salt. Mash the feta with the back of a fork until it blends into a creamy dressing. Stir in the chopped mint.

Step 3: Drain the zucchini to remove excess moisture. Add it to the bowl with the dressing and toss everything together until well combined.
Step 4: Sprinkle the salad with toasted pine nuts and season with freshly ground black pepper to taste. Serve immediately or chilled.

Tips & Variations

For extra crunch, swap pine nuts with toasted almonds or walnuts.

Try adding thinly sliced red onion or cherry tomatoes for more color and flavor.
If fresh mint isn’t available, basil or parsley make great alternatives.

Storage

Store the zucchini salad in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh as the zucchini may release more water over time. If needed, drain any excess liquid before serving. This salad can be served cold or at room temperature.

How to Serve

The dish shows thin, wide, pale green zucchini ribbons with darker green edges layered evenly in a shallow white bowl, mixed with small crumbles of white cheese scattered all over. Light brown toasted pine nuts are spread throughout the zucchini, adding texture. A fork lifts a few zucchini ribbons from the bowl, showing their soft, slightly translucent texture. The whole scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this zucchini salad ahead of time?

It’s best to prepare and serve the salad on the same day to maintain the zucchini’s crispness. If made ahead, store it separately from the pine nuts and add them just before serving.