Ingredients
For the Vinaigrette
- 2 tablespoons white wine vinegar
- 1 teaspoon whole grain mustard
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Salad
- 3-4 medium zucchini
- 1/4 cup toasted pine nuts
- 1/4 cup crumbled feta cheese
- 2 tablespoons minced chives
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the white wine vinegar, whole grain mustard, minced garlic, olive oil, kosher salt, and black pepper until the dressing is well combined and emulsified.
- Slice the zucchini: Using a vegetable peeler or mandoline, carefully slice the zucchini lengthwise into thin ribbons to create the base of the salad.
- Toss zucchini with dressing: Place the zucchini ribbons in a large bowl and toss with about half of the prepared vinaigrette, ensuring the slices are lightly coated with flavor.
- Add toppings and serve: Stir in the toasted pine nuts, crumbled feta, and minced chives gently. Drizzle additional vinaigrette over the salad as desired before serving.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
- Use fresh zucchini for the best texture and flavor; avoid overripe zucchinis that are watery or seedy.
- This salad is best served immediately but can be refrigerated for up to one day; zucchini may release water upon standing.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Adjust seasoning by adding more salt, pepper, or vinegar based on personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
