Dinner

Zucchini Salad with Feta, Mint, and Toasted Pine Nuts Recipe

ByMaya Arden July 22, 2026July 22, 2026

Introduction

This refreshing zucchini salad is light, tangy, and perfect for warm days. Thinly shaved zucchini combined with a creamy feta dressing and toasted pine nuts creates a delightful mix of textures and flavors.

A white oval plate holds thin, curled slices of green zucchini layered across its surface. The zucchini ribbons show light green flesh bordered by darker green edges, creating a textured, natural look. Scattered on top are small chunks of soft white cheese, crunchy golden brown pine nuts, and fresh green mint leaves adding specks of bright color. Light seasoning with cracked black pepper is visible, while a slight shine suggests a drizzle of olive oil over the layers. The plate sits on a white marbled surface with a silver fork nearby. 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 cup feta, finely crumbled
1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice
2 tsp. honey

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

Freshly ground black pepper, to taste

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 excess liquid.
Step 2: In a large bowl, combine feta, olive oil, lemon juice, honey, ground coriander (if using), and 1/2 teaspoon salt. Mash the feta with the back of a fork until it dissolves into a creamy dressing. Stir in the chopped fresh mint.

Step 3: Drain the zucchini well, then add it to the bowl with the dressing. Toss gently to combine.
Step 4: Sprinkle the salad with toasted, crushed pine nuts and season with freshly ground black pepper to taste. Serve immediately.

Tips & Variations

For a nuttier flavor, toast pine nuts lightly in a dry pan until golden before crushing.

Swap mint for basil or dill for a different herb note.
Add a pinch of red pepper flakes if you like a bit of heat.
Use lemon zest in the dressing for extra brightness.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The zucchini will soften further, so it’s best eaten fresh or within a day. If needed, give the salad a quick toss before serving. Avoid adding pine nuts until ready to serve to keep them crunchy.