Zucchini Salad Recipe

Prepare zucchini

Wash the zucchini. Using a vegetable peeler or mandoline set to a thin setting, shave each zucchini lengthwise into long ribbons. If zucchini are very small, you can halve lengthwise then slice thin. Place the ribbons in a large mixing bowl.

Prepare cucumber

Wash the cucumber and, if desired, peel a stripe pattern or leave the skin on. Cut cucumber lengthwise and scoop out large seeds if watery. Slice thinly into half-moons or use a mandoline for thin slices. Add to the bowl with zucchini.

Prepare radishes and greens

Trim radish ends and slice paper-thin. Roughly chop the mint and parsley leaves (reserve a few whole mint leaves for garnish if desired). Add the baby arugula, sliced radishes, chopped herbs to the bowl with the zucchini and cucumber.

Add cheese and nuts

Crumble the feta and add to the salad bowl. Toss in the toasted pine nuts (or chopped walnuts).

In a small jar or bowl combine the lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, sea salt, and black pepper. Whisk until combined.

Slowly drizzle in the extra virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lemon to balance.

Pour about three quarters of the dressing over the salad and gently toss with clean hands or salad tongs to coat the zucchini ribbons and greens evenly. Toss just until combined; zucchini ribbons are delicate.

Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld (zucchini will soften slightly). If needed, add remaining dressing to taste and toss once more.

Transfer to a serving platter or individual plates. Garnish with the reserved mint leaves, an extra sprinkle of crumbled feta and toasted pine nuts, and a few grinds of black pepper. Serve immediately.