By Ali Slagle
Updated Oct. 12, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- 4(370)
- Notes
- Read community notes
Crunchy and tart like salad-e Shirazi yet sturdy enough to sit out for a couple hours, this salad dresses snappy raw zucchini and salty feta simply, with vinegar and oil. But while summery salads can be ephemeral, this one has staying power because its seasonings — a za’atar-like combination of dried mint, sesame seeds and dried chile — bloom in the olive oil for a rich undercurrent of flavor. Serve this dish as a side or build it into a whole meal by adding cooked grains, beans or another protein.
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Ingredients
Yield:4 servings
- 1pound zucchini (about 3 medium), cut into ½-inch pieces
- 1½tablespoons red wine or sherry vinegar
- 1teaspoon honey
- Salt
- ¼cup extra-virgin olive oil
- 3tablespoons sesame seeds (any color)
- 2teaspoons dried mint or oregano
- Big pinch of red-pepper flakes
- 3ounces feta, crumbled into big pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
244 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large bowl, stir together the zucchini, vinegar, honey and a big pinch of salt.
Step
2
In a small skillet or saucepan, cook the olive oil and sesame seeds over medium heat, stirring often, until the seeds are fragrant and golden, 3 to 6 minutes. Remove from heat and stir in the mint, red-pepper flakes and a pinch of salt. Immediately scrape the oil over the zucchini and stir to combine.
Step
3
Top the mixture with feta, then season to taste with salt. The salad can stay out at room temperature for up to 2 hours, or be refrigerated for up to 2 days. (The sesame seeds will lose their crunch, but not their flavor.)
Ratings
4
out of 5
370
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Cooking Notes
Kaydee
This is delicious - wonderful flavor and texture! I bought green and yellow squash at the farmer's market today & a small Walla Walla (sweet) onion. Added a few thin-slices (translucent) of the onion in Step 1. Added dried oregano and red-pepper flakes w/ the hot sesame seed/EVOL in step 2, then added a few finely cut fresh mint leaves in Step 3. For extra crunch added some roughly chopped pistachios. Definitely a keeper!
Katharine
Delightful! I sub’d 2tsp finely chopped fresh mint and it’s splendid.
Jan
Substituted Fried Halloumi for the Feta cheese-delicious!
lauren
Great salad. Delicious flavors. I added some chick peas sautéed with mild spices and red wine vinegar to complement the spices. Made the dish more substantial.
lm
This was really good! For this recipe, zucchini should be sliced into half-moon pieces rather than cubed to avoid a bite that's too dense. You could throw in more mint (fresh or dried or both) and it'd be great.
new favorite
I have made this two times, once with red wine vinegar, and once with sherry vinegar. We prefer the red wine vinegar. I wouldn’t change a single thing - this is bright and light and although we prefer it warm, it travels well. You’ve got to try it!
Little Red
Really good. Had to make with oregano, because I didn't have mint. Even the raw zucchini hating hubby had only good things to say~yum.
Jonathan
Made this and served immediately and it was not very flavorful but light and refreshing. Once I placed the leftovers in the fridge overnight, flavors really blended nicely into the zucchini.
Angelique X.
This has become my new favotite.. I sautee the zuccini and herbs and use both whie and black seseme seeds .. i serve it warm.. awsome plant positive option.
Manisha
I made the recipes as written and tossed in some pomegranate seeds that needed to he used up. Very festive and tasty!
Denice
Add black beans for some protein
Jason
As a base this was ok. I added more (fresh) mint, some parsley, yellow onion, chickpeas, and lemon juice and it really POPPED! More yum.
Megan Long
I used Spicewalla’s green za’atar and Aleppo pepper as well as fresh chopped mint and shiso. Refreshing salad with good flavor!
Susana
Perhaps I'm not as knowledgeable about what "veggie" means. I thought it was the same as vegan. Since this has feta, I guess that's not the case. I would love to see more REAL plant-based recipes.
Lee-Lee
just leave the feta off?
GStanton
Great recipe--a nice combination of flavors. I would cut way back on the olive oil; mine was swimming in it.
Nancy
LOVED this - used fresh mint as my garden is full of it. Next day added baby tomatoes to the left overs
Valerie G.
Made this tonight - doubled the recipe but used a full tablespoon of honey. Stirred the mint-olive oil- sesame seeds in and then just dumped the full 8 oz. container of feta in also. Mixed it up and am letting the whole thing come up to room temp before diving in. The little pieces I've snuck that are covered in mint, seeds, and some feta crumbs are delicious!
Edgar & Pooch
Can anyone suggest a sub for sesame seeds?
Dorothy
I substituted furikake once I realized I have neither dried mint nor sesame seeds and it was incredible. I cooked the furikake in the oil then added more at the end with red pepper flakes.
brdygrrl
Too raw-tasting for spouse and me. The flavors lacked something. I confess I subbed Halloumi for the Feta (fried in the oil mix and then cut into pieces) and used yellow squash from some friends' garden rather than zucchini. We decided to add a little more vinegar and put it back in the fridge to marinate overnight. If that doesn't help, I'll cook it tomorrow. However, the Halloumi fried in the oil/sesame mixture was great!
Karen Walker
Couldn't access this so I guessed. 1 green zuchinni, 1 yellow sunburst squash diced small. Sauteed 2 minutes in avocado oil, added lots of coursely chopped fresh mint and continued to sauté about 2 more min until squashes just began losing that fresh cut look and mint began to wilt. Put in a bowl & added a touch of salt & rice vinegar to taste, remembering that feta is salty. Chilled, then stirred in lots of crumbled feta. Simple, refreshing, and oh, so tasty!
Noah
The flavors were excellent - I subbed slivered almonds for the sesame seeds due to an allergy, and will make it again that way.
Rudi R.
In a panic realized we didn't have sesame seeds so I used Trader Joe's "Everything But The Bagel..." sesame seasoning - worked like a charm, and the garlic infusion in the olive oil was lovely. Used fresh mint and oregano which made the flavors bright and fresh.
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