Name: Italian Shaved Zucchini Salad with Feta Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 3 medium zucchini (shaved into thin ribbons); 2 oz feta cheese (crumbled); 2 tbsp dill (roughly chopped); 2 tbsp chives (finely chopped); ½ large lemon (zested and juiced); 2 tbsp extra virgin olive oil; 1 tsp kosher salt

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Introduction

This Italian Shaved Zucchini Salad with Feta is a fresh and vibrant dish perfect for warm weather or as a light side. Thin ribbons of zucchini are marinated in lemon and olive oil, then topped with tangy feta and fresh herbs for a simple yet flavorful bite.

A pink bowl filled with thinly sliced, curled green cucumber ribbons forms the base layer, looking fresh and moist. On top, small white crumbled cheese pieces are scattered unevenly, creating a contrast with the green cucumbers. Fresh green herbs, likely dill and chives, are sprinkled throughout the salad, adding texture and color variation. A silver spoon rests on the right edge of the bowl nestled into the salad. Surrounding the bowl on a white marbled surface are small white bowls holding additional herbs and cheese crumbles, enhancing the fresh and natural vibe of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium zucchini (shaved)
2 oz feta cheese (crumbled)
2 tbsp dill (roughly chopped)
2 tbsp chives (finely chopped)
½ large lemon (zested and juiced)
2 tbsp extra virgin olive oil
1 tsp kosher salt

Instructions

Step 1: Finely shave the zucchini into thin ribbons using a vegetable peeler or a mandolin. Aim for thin ribbons without tearing.
Step 2: In a bowl, whisk together the lemon zest, lemon juice, olive oil, and kosher salt until combined. Add the zucchini ribbons and gently toss to coat. Let the zucchini marinate for 5 minutes.
Step 3: Transfer the marinated zucchini to a serving bowl or plate. Twist the ribbons into circular shapes for an attractive presentation. Sprinkle with crumbled feta, chopped dill, and chopped chives on top before serving.

Tips & Variations

Use a mandolin for evenly thin zucchini ribbons to improve texture and presentation.
Substitute basil or mint for dill for a different herbal note.
Add toasted pine nuts or walnuts for extra crunch.
If zucchini is very watery, gently squeeze ribbons after shaving to remove excess moisture before marinating.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The zucchini may release more liquid over time, so drain any excess before serving. Enjoy chilled or at room temperature. This salad is best eaten fresh for the crispest texture.

How to Serve

A pink bowl filled with thin, wide ribbons of light green zucchini layered loosely, mixed with scattered small white chunks of crumbly cheese and sprinkled with small green herb pieces all over. A silver spoon rests inside the bowl on the right side. Around the bowl, on a white marbled surface, are small white bowls with white cheese, chopped herbs, and salt. The whole scene looks fresh and light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the salad shortly before serving to keep the zucchini ribbons crisp. If making ahead, marinate for up to 1 hour and store refrigerated, then drain any excess liquid before serving.

What can I use if I don’t have feta cheese?

You can substitute with goat cheese or ricotta salata for a similar creamy and tangy element. Alternatively, omit cheese for a dairy-free version and add extra herbs or nuts for flavor.