Zucchini Salad


For the zucchini:

  • 1 1/2 lb. (about 3) zucchini, quartered lengthwise and thinly sliced
  • 1/2 tsp. kosher salt

For the dressing:

  • 3 tbsp. mayonnaise
  • 1/3 c. whole Greek yogurt
  • 4 tsp. Dijon mustard
  • 1 1/2 tsp. honey
  • 1/4 c. mint leaves, finely chopped
  • Juice and zest of ¼ lemon
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt

For the pickled shallots:

  • 1 large shallot, minced
  • Juice of ¾ lemon
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. kosher salt

For assembly:

  • 1 (15.5-oz.) can chickpeas, rinsed and drained
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving


  1. In a large colander, toss zucchini with salt until evenly coated. Let sit 15 minutes, then shake and drain well.
  2. Meanwhile, make dressing: In a medium bowl, stir together all dressing ingredients until smooth and well combined.
  3. Make pickled shallots: In a jar, add all pickled shallot ingredients. Close lid tightly and shake vigorously. Let sit 10 minutes.
  4. Assemble salad: In a large mixing bowl, toss together drained zucchini, chickpeas, and most of the dressing until evenly coated. Transfer to a serving platter, then top with pickled shallots, crumbled feta, and red pepper flakes. Add more dressing as desired.

4 thoughts on “Zucchini Salad

Comments are closed.

Upcoming Events