This vegetarian zucchini salad recipe is made with salty feta cheese, tender zucchini slices and topped with crunchy pine nuts. It’s a simple yet satisfying dish that comes together in 10 minutes, with around 5 simple ingredients.
It’s also really easy to turn it into a dairy free and vegan version. I love to eat this Zucchini Salad Recipe at room temperature! It just tastes better! Fresh and delicious, you’ll love the bright and colorful look of this pretty salad.
Check out my round up of gluten free lunch ideas! For other summer recipes, try my easy gluten free salmon wrap, this watermelon salad with balsamic glaze and my vegan quinoa salad (gluten free).
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- This zucchini and feta platter is the perfect side recipe for a summer get together or BBQ.
- This zucchini salad recipe (gluten free) is naturally gluten-free and you can easily skip the feta for a dairy-free option!
- I love that it’s made with simple ingredients, affordable ingredients – nothing fancy.
- It’s the ultimate summer dish, you guys!
- Easy to make, you’ll make an inventive, flavorful side dish without spending hours in the kitchen. Plus, I don’t end up with tons of dishes to wash with this recipe.
INGREDIENTS AND SUBSTITUTIONS
Zucchini: Choose firm, fresh zucchini with smooth skin for the best texture. I try to slice them evenly so they cook evenly, too.
Feta (or dairy-free feta): I love to use either traditional feta made from sheep’s milk or a dairy-free version.
Pine nuts: You can also use skinned almonds, chopped up in this zucchini salad recipe.
Fresh basil: So classic with the lemon and zucchini. Fresh parsley and arugula are great, too.
Lemon: I prefer fresh over bottled lemon juice. You can also use fresh lime juice if you like.
Olive oil: Use good-quality extra virgin olive oil. I adore the fruity, slightly bitter flavor from extra virgin olive oil.
DIRECTIONS (STEP BY STEP)
STEP 1
Prepare the zucchini: Slice zucchini into ½-inch thick rounds for even cooking.
STEP 2
Grill or roast the zucchini. Here’s exactly how to do both:
- Grill method: Preheat the grill to medium heat. Cook the zucchini for 3–5 minutes per side until tender with a light char.
- Oven method (grill pan): Preheat the oven to 400°F (200°C) and place a grill pan inside to heat up. Arrange zucchini slices in a single layer on the hot pan and roast for 10–15 minutes, flipping halfway through, until tender with grill marks.
STEP 3
Arrange the grilled or roasted zucchini on a serving platter.
STEP 4
Sprinkle crumbled feta and pine nuts evenly over the Zucchini Salad Recipe.
Pour the remaining olive oil over the salad, then season with salt and freshly ground black pepper.
STEP 5
Scatter the chopped basil on top and squeeze fresh lemon juice over the entire zucchini salad recipe.
EXPERT TIPS & TRICKS
Prepare the zucchini ahead of time and assemble the toppings just before serving.
If grilling, don’t move the zucchini too soon! Let it sit undisturbed for a few minutes to develop beautiful grill marks before flipping.
If roasting, place the zucchini on a preheated grill pan or use the broiler for the last couple of minutes to mimic that smoky, grilled effect.
Lightly toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden brown. This enhances their nuttiness and adds extra crunch.
After assembling, let the zucchini salad recipe sit for 5–10 minutes before serving. This allows the flavors to meld together and the zucchini to absorb the lemon and olive oil.
Prefer a softer zucchini? Roast a little longer for a more tender bite, or keep it firmer by reducing the cooking time slightly.
STORAGE AND MEAL PREPPING
Store any leftover zucchini salad recipe in the fridge in an airtight container for up to 3 days.
I don’t recommend freezing leftovers; the zucchini will thaw and be soggy.
FAQS
WHAT DO I SERVE THIS ZUCCHINI SALAD RECIPE WITH?
This zucchini feta salad pairs beautifully with grilled meats like chicken, lamb, or fish. It also goes with Mediterranean dishes like hummus, tzatziki, and pita bread. Try it as a light side with quinoa, couscous, or roasted potatoes.
CAN I ONLY MAKE THIS SALAD IN THE SUMMER?
Not at all! Zucchini are at their peak in summer; you can enjoy this salad year-round by roasting zucchini in the oven instead of grilling. It works just as well as a fall or winter side dish.
CAN I USE SUMMER SQUASH INSTEAD OF ZUCCHINI
Yes! Yellow summer squash has a slightly sweeter taste but works just as well in this salad. You can even mix both for a more colorful presentation.
WHAT OTHER CHEESE CAN I USE?
If you’re looking for alternatives to feta, try goat cheese, parmesan shavings, or ricotta salata in your zucchini salad recipe.
HOW CAN I MAKE THIS RECIPE DAIRY FREE?
Swap out the feta for a dairy-free feta alternative made from cashews or tofu. You can also sprinkle over toasted nuts (like almonds or walnuts).
HOW CAN I MAKE THIS RECIPE VEGAN?
To make your zucchini salad recipe fully vegan, use a plant-based feta substitute or replace the cheese with nutritional yeast for a savory, umami flavor. Make sure to use 100% plant-based olive oil with no added animal-derived ingredients.
LOOKING FOR MORE GLUTEN FREE RECIPES
Zucchini Salad Recipe (Gluten Free)
Ingredients
- 1-2 Zucchini sliced
- 3-4 tbsp feta or dairy free feta
- 3 tbsp pine nuts
- 2 tbsp fresh basil chopped
- ½ lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Slice your zucchini into ½” thick slices.
- Grill or Roast the zucchini:
- Grill: Preheat your grill to medium heat. Grill for 3-5 minutes per side, until tender and slightly charred.
- Oven (Grill Pan): Preheat your oven to 400°F (200°C). Place a grill pan in the oven to heat up. Arrange them in a single layer on the hot grill pan and roast for 10-15 minutes, flipping halfway through, until tender and with grill marks.
- Arrange the roasted zucchini slices on a serving platter.
- Sprinkle the crumbled feta and pine nuts evenly over the zucchini.
- Drizzle the remaining olive oil over the platter. Season generously with salt and freshly ground black pepper.
- Scatter the chopped fresh basil over the top.
- Squeeze the juice of half a lemon over the entire platter.
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