Grilled Zucchini, Feta and Mint Salad
Here’s a recipe that smells of sunshine: a salad of grilled zucchini, feta and mint. Simple, quick and, above all, delicious, it’s always a hit at my summer meals with family and friends!
Note on ingredients
You’ll find a complete list of ingredients and quantities in the recipe card below.
- Zucchinis: Choose relatively large, firm zucchinis for easier slicing.
- Olive oil: A good extra virgin olive oil, if you can, makes all the difference! You can replace it with another oil, such as avocado or rapeseed oil.
- Herbes de Provence: To season grilled zucchini.
- Feta: Feta goes superbly well with zucchini and mint.
- Mint and basil: For a touch of freshness. Don’t hesitate to use plenty!
- Pine nuts: Toasted, they add a crunchy touch.
- Lemon: For acidity and freshness. If your lemon is organic, don’t forget to use the zest for added flavor.
- Arugula: I like the peppery note that spices things up.
Grilled zucchini, feta and mint salad recipe
Here are my simple steps for making this grilled zucchini, feta and mint salad:
- Prepare the zucchinis: Wash and cut the zucchinis into thin strips using a mandolin, peeler or knife. You can also slice them if you prefer.
- Season: Mix the olive oil with the herbes de Provence, salt and pepper and brush the zucchini on both sides.
- Grill: Grill them. Pan-fry or grill for approx. 1-2 minutes on each side. Leave to cool.
- Assemble: Take a nice plate and lay out a layer of arugula, add the grilled zucchini, then the herbs, feta, pine nuts, and finish with the lemon and a drizzle of olive oil. And that’s it!
What to serve this grilled zucchini salad with?
I love serving this grilled zucchini salad with feta and mint in summer at an al fresco dinner with friends. It’s super pretty, and always a hit!
You can accompany it with other salads such as a melon, cucumber and feta salad, a simple tomato and cucumber salad or a cherry tomato and feta quiche.
It’s also a great accompaniment to a light fish dish like this Parmesan-crusted cod. Or to complete a meal like a potato salad with green beans or a Niçoise pissaladière.
Frequently Asked Questions
Can I prepare this grilled zucchini salad in advance?
Yes, you can grill the zucchini in advance, but assemble the salad and add the lemon just before serving to keep it fresh.
How to store leftover grilled zucchini salad?
Store leftovers in the fridge for up to 2 days, separating arugula and herbs to prevent wilting.
Can I substitute cheese or pine nuts?
Absolutely! Try goat’s cheese or ricotta salata, and replace the pine nuts with almonds or hazelnuts if you prefer.
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Recipe card
Grilled Zucchini, Feta and Mint Salad
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Ingredients
- 2 zucchini
- 60 ml olive oil
- 1 tablespoon Herbes de Provence
- Salt and pepper
- 100 g crumbled feta cheese
- 20 g fresh mint chopped
- 20 g fresh basil chopped
- 25 g pine nuts
- 1 lemon zest and juice
For the garnish
- 2 handfuls of arugula
- A few mint leaves
- A few basil leaves
Instructions
- Prepare the zucchinis : Wash the zucchinis and cut into thin strips (approx. 2 mm) using a mandolin, vegetable peeler or sharp knife. For an easier version, cut into 0.5 cm slices.
- Season : Mix the olive oil with the Herbes de Provence in a small bowl. Season generously with salt and pepper.
- Grill the zucchinis : Brush the zucchinis on both sides with oil.
- Heat a grill pan or grill over medium-high heat. Grill for 1-2 minutes on each side, until tender but still slightly firm.
- Let the zucchinis cool on a wire rack or plate.
- Toast pine nuts : In a dry frying pan (without oil), sauté pine nuts over medium heat, stirring regularly, until golden. Remove from heat immediately to prevent burning, and allow to cool.
- Prepare the herbs and feta : Finely chop the mint and basil.
- Crumble the feta cheese.
- Assemble the salad: Arrange the arugula on a large plate.
- Add the grilled zucchini. Sprinkle with mint, basil, crumbled feta and toasted pine nuts.
- Grate lemon zest over salad, drizzle with lemon juice and olive oil.
- Garnish with a few mint and basil leaves.
