Zucchini Salad with Sun-Dried Tomatoes and Feta, a fresh, tasty, and colorful salad, perfect for summer days or as a light and tasty side dish.
This recipe combines the delicacy of raw zucchini with the intensity of sun-dried tomatoes, the sweetness of Tropea onion, and the savory flavor of feta. A blend of Mediterranean flavors that will win everyone’s palate.
I often make it in summer, with freshly picked zucchini from the garden, and it’s really very good. Also, it’s very easy to prepare and quick, which makes it ideal even when you have little time.
The zucchini salad is a versatile dish that allows you to enjoy the flavor of this vegetable at its best. In this version, I finely julienned the zucchini, thus keeping all their properties and crunchiness intact. I then added sun-dried tomatoes cut into strips to give a sweet and sour touch and a soft texture, and Tropea onion, famous for its sweetness and delicacy.
Finally, I completed the dish with Feta, making it even more inviting and satisfying.
It’s the perfect solution for a light lunch, an appetizing starter, or an original side dish for summer barbecues, and it’s so simple to prepare that it almost makes itself!
But now, let’s see together how to make the Zucchini Salad with Sun-Dried Tomatoes and Feta. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I await you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 zucchini (fresh)
- 1/2 Tropea red onion
- to taste sun-dried tomatoes in oil
- 3 oz feta
- 1 clove garlic (optional)
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- salt
- pepper
- 6 cubes ice
Tools
- 1 Mandoline
Steps
First, wash the zucchini well under running water, dry them carefully, and remove the ends.
Using a mandoline (with the julienne accessory) or a spiralizer, slice the zucchini into thin, long strips, creating “spaghetti”.If you don’t have these tools, you can cut them into very thin slices with a knife (or with a mandoline) and then make strips. The important thing is that they are as thin as possible to better absorb the dressing.
After julienning them, make sure they are well filleted and uniform, then fill a large bowl with plenty of cold water and add 6-7 ice cubes: the water must be icy.
Place the sliced zucchini directly into the ice water, they must be completely submerged. Leave them to soak for at least 15-20 minutes (this step will make them crisp), but you can extend it to 30-40 minutes for extra crunchiness: don’t worry if you leave them a little longer, they won’t spoil.
After soaking, drain the zucchini thoroughly. Pat them gently with a clean cloth or kitchen paper: excess water would dilute the dressing and make it watery.
Place the well-dried julienned zucchini in a large bowl, along with Tropea onion sliced very thinly, drained and sliced sun-dried tomatoes. Cut the Feta into cubes (or crumble it if you prefer) and add it to the salad. Add the extra virgin olive oil, the lemon juice (or vinegar), the garlic (if you like) finely chopped, salt, and pepper.
Mix all the ingredients gently so that the zucchini are well dressed. Cover with plastic wrap and let rest in the refrigerator for at least 10-15 minutes. This will allow the zucchini to absorb the flavors of the dressing well.
Before serving, mix again and, if necessary, adjust with salt or lemon. Serve it fresh. Here’s the Zucchini Salad with Sun-Dried Tomatoes and Feta ready. Enjoy your meal!
Fresh, tasty, and colorful!
Until the next recipe.
Storage
The raw zucchini salad is a dish that is best when freshly prepared, when the zucchini is at its crunchiest. However, you can store it in the refrigerator for up to one day, closed in an airtight container.
Tips and Suggestions
– With cheese: excellent with flakes of Parmigiano Reggiano, Grana Padano, salted ricotta flakes, or Feta cubes.
– With other vegetables: add halved cherry tomatoes, Taggiasca olives, julienned carrots, corn, or boiled chickpeas for a richer salad.
– With protein: for a main dish, you can add drained tuna, boiled shrimp, grilled chicken strips, or marinated tofu.
– Aromatic herbs: add chopped mint or basil leaves, or if you prefer, oregano, but also thyme.
– Drying: if you have soaked the zucchini in ice water, make sure to dry them very well before dressing. The less water there is, the less will accumulate at the bottom of the container during storage.
– Drying: if you have soaked the zucchini in ice water, make sure to dry them very well before dressing. The less water there is, the less will accumulate at the bottom of the container during storage.
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FAQ (Questions and Answers)
What is the purpose of placing julienned zucchini in ice water?
Ice water helps “shock” the fibers of the zucchini, making them incredibly crunchy and firm. It’s like giving them an energy boost that keeps them upright and firm. Additionally, this step helps maintain the green color, preventing them from oxidizing or losing their visual freshness.
Firmer and crunchier zucchini will absorb the dressing better and offer a more pleasant texture to the palate.Why is it important to dry the zucchini well after soaking in ice water?
Zucchini is rich in water. If not dried thoroughly, the residual water will mix with the dressing (oil, lemon, salt), diluting it and making it less flavorful. Instead of clinging well to the zucchini, the dressing will separate and end up at the bottom of the bowl.
How to best dry the zucchini?
After removing them from the ice water, use a colander to eliminate most of the water then, pat them with absorbent paper or a clean cloth. This is the key step: spread the zucchini on multiple layers of kitchen absorbent paper or on a clean cloth.
