Italian shaved zucchini salad with feta is one of those recipes that feels fresh, light, and just downright satisfying. If you’re anything like me, you want a salad that doesn’t just sit on the side but actually steals the show. This one does exactly that, with crisp zucchini ribbons and salty feta that somehow work together like old friends at a backyard barbecue.
Why You Should Try Italian Shaved Zucchini Salad with Feta
Have you ever found yourself craving something healthy but also a bit indulgent? This salad hits that sweet spot. The zucchini stays crunchy but softens just enough when shaved thin, and the feta adds a creamy, tangy punch. Plus, it’s ridiculously easy to throw together. No need to spend ages chopping or cooking just some quick prep and you’re good to go.
It’s also perfect for warmer days when you want something cool and refreshing without turning on the stove. And trust me, this salad makes a great side for grilled meats or even as a light lunch on its own.
Variations I’ve Tried And Liked
I like to switch things up depending on what’s in my fridge or garden. Here are a few tweaks I’ve enjoyed:
- Adding toasted pine nuts or walnuts for a bit of crunch.
- Tossing in fresh herbs like mint or basil for an aromatic twist.
- Swapping feta for goat cheese if you want something a little creamier.
- Drizzling a bit of balsamic glaze on top for a sweet contrast.
Italian Shaved Zucchini Salad with Feta
Ingredients
Instructions
- Use a vegetable peeler or mandoline to shave the zucchini into thin ribbons.
- Place the shaved zucchini in a large bowl.
- Drizzle olive oil and lemon juice over the zucchini, then toss gently to combine.
- Sprinkle crumbled feta cheese and torn basil leaves on top.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately or chill briefly before serving for a cooler salad.
Serving Ideas
This salad is a team player and can shine in many roles:
- Serve it alongside grilled chicken or fish for a light dinner.
- Spoon it over toasted bread for a quick bruschetta-style snack.
- Add some cooked quinoa or farro to turn it into a filling lunch bowl.
- Use it as a topping for pita bread with a drizzle of tzatziki for a Mediterranean twist.
Tips for Italian Shaved Zucchini Salad with Feta
After making this salad countless times, I’ve learned a few tricks:
- Shave the zucchini just before serving to keep it crisp.
- Don’t skip the lemon juice; it brightens everything up.
- Use good quality feta it makes a noticeable difference.
- If you want to prep ahead, keep the dressing separate and toss just before eating.
- Feel free to add a pinch of red pepper flakes if you like a little kick.
Leftovers
If you have any leftovers (which might be rare), store them in an airtight container in the fridge. The zucchini will soften over time, so it’s best eaten within a day. If you want to keep it fresh longer, store the dressing separately and combine when ready to eat.
Common Mistakes to Avoid
Here are a couple of things I’ve seen trip people up:
- Using zucchinis that are too large or old they tend to be bitter and watery.
- Shaving the zucchini too early and letting it sit dressed for hours; it gets soggy fast.
- Over-salting before adding feta. Taste as you go.
- Forgetting the lemon juice it’s the secret that keeps the salad lively.
Nutrition Information
- Calories: 180 kcal
- Carbohydrates: 8 g
- Protein: 6 g
- Fat: 14 g
- Fiber: 2 g
- Sugar: 4 g
This salad is light but packs a good dose of healthy fats from olive oil and protein from feta. It’s a great way to get your veggies without feeling like you’re missing out on flavor.