• Zucchini: 4 medium zucchini, about 1.5 pounds total. Zucchini is the star of this salad, offering a mild, slightly sweet flavor that is beautifully enhanced by grilling. Look for firm, dark green zucchini without blemishes. Smaller to medium-sized zucchini tend to be less seedy and have a better texture. Choosing Organic Zucchini: Opting for organic zucchini is a great choice, especially as zucchini skin is consumed. Organic farming practices minimize exposure to synthetic pesticides and herbicides, ensuring a cleaner and healthier ingredient for your salad. If organic isn’t available, be sure to wash your zucchini thoroughly under running water before preparing. Variety of Zucchini: While green zucchini is most common, consider using a mix of green and yellow zucchini (summer squash) for a more visually appealing salad. Yellow squash has a similar flavor profile and grilling characteristics to green zucchini, adding a touch of color and variety.
• Olive Oil: 1/4 cup, plus more for brushing. Extra virgin olive oil is essential for both grilling the zucchini and creating the dressing. Its rich flavor and healthy fats contribute significantly to the salad’s taste and nutritional value. Quality of Olive Oil: Invest in good quality extra virgin olive oil. The flavor difference is noticeable, and a high-quality oil will enhance the overall taste of your salad. Look for olive oils that are cold-pressed and have a fruity or peppery aroma. Infused Olive Oils: For an extra layer of flavor, consider using an infused olive oil, such as lemon-infused or garlic-infused olive oil, for brushing the zucchini before grilling. This will impart a subtle but delicious flavor boost.
• Red Onion: 1/2 medium red onion, thinly sliced. Red onion adds a pungent and slightly sweet bite to the salad, providing a counterpoint to the mild zucchini. Thinly sliced red onion is crucial for ensuring it softens slightly and its flavor mellows without being overpowering. Soaking Red Onion (Optional): If you prefer a milder red onion flavor, you can soak the sliced red onion in cold water for about 10-15 minutes. This helps to reduce its sharpness and makes it more palatable in raw salads. Drain the onion thoroughly before adding it to the salad. Shallots as a Substitute: For a milder and slightly sweeter alternative to red onion, consider using shallots. Thinly sliced shallots offer a delicate onion flavor that complements zucchini beautifully.
• Feta Cheese: 4 ounces, crumbled. Feta cheese provides a salty, tangy, and creamy element to the salad. Its briny flavor pairs wonderfully with grilled vegetables and the bright dressing. Types of Feta: There are different types of feta cheese available, including sheep’s milk feta, goat’s milk feta, and cow’s milk feta. Sheep’s milk feta is considered the most traditional and has a richer, tangier flavor. Goat’s milk feta is milder and creamier. Cow’s milk feta is the mildest and often the most readily available. Choose the type of feta that suits your taste preference. Vegan Feta Alternatives: For a vegan version of this salad, use a plant-based feta alternative. There are several brands of vegan feta available made from ingredients like tofu, almonds, or cashews. These vegan feta alternatives offer a similar salty and crumbly texture to traditional feta.
• Fresh Mint: 1/4 cup, chopped. Fresh mint adds a refreshing coolness and herbaceous aroma to the salad. Its bright, slightly sweet flavor complements the zucchini and feta perfectly. Other Fresh Herbs: While mint is a classic choice, you can also experiment with other fresh herbs like basil, parsley, or dill. Basil offers a peppery and slightly sweet flavor, parsley provides a fresh and clean taste, and dill adds a slightly lemony and anise-like note. A combination of mint and basil can be particularly delicious. Dried Herbs (Substitution): In a pinch, you can use dried mint, but the flavor will be less vibrant. Use about 1 teaspoon of dried mint for every tablespoon of fresh mint. Rehydrate dried mint by soaking it in a little warm water for a few minutes before adding it to the salad to help release its flavor.
• Pine Nuts or Toasted Almonds (Optional): 1/4 cup, toasted. Nuts add a delightful crunch and nutty flavor to the salad. Pine nuts and toasted almonds are excellent choices that complement the other ingredients. Toasting Nuts: Toasting nuts enhances their flavor and texture. To toast pine nuts or almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until lightly browned. Watch them carefully as they can burn quickly. Other Nut/Seed Options: If you don’t have pine nuts or almonds, you can use other nuts or seeds like walnuts, pecans, pumpkin seeds (pepitas), or sunflower seeds. Each will add a unique flavor and texture to the salad.

For the Lemon Vinaigrette:

• Lemon Juice: 1/4 cup, freshly squeezed. Fresh lemon juice provides the essential acidity and brightness to the vinaigrette, balancing the richness of the olive oil and the saltiness of the feta. Fresh vs. Bottled Lemon Juice: Always use freshly squeezed lemon juice for the best flavor. Bottled lemon juice often has a less vibrant and sometimes slightly bitter taste. Lime Juice Alternative: For a slightly different flavor profile, you can substitute lime juice for lemon juice. Lime juice will add a similar acidity but with a slightly more tropical and zesty flavor.
• Olive Oil: 1/2 cup, extra virgin. As with the olive oil for grilling, using high-quality extra virgin olive oil in the vinaigrette is crucial for flavor. Emulsifying the Vinaigrette: To create a well-emulsified vinaigrette (where the oil and lemon juice are combined and don’t separate), slowly whisk the olive oil into the lemon juice in a steady stream. Alternatively, you can combine the lemon juice and olive oil in a jar, seal the lid tightly, and shake vigorously until emulsified.
• Dijon Mustard: 1 teaspoon. Dijon mustard adds a subtle tang and helps to emulsify the vinaigrette, preventing it from separating. Types of Dijon Mustard: There are different types of Dijon mustard available, from smooth to grainy. Smooth Dijon mustard is generally preferred for vinaigrettes as it blends seamlessly. Whole Grain Mustard Alternative: For a chunkier vinaigrette with a more pronounced mustard flavor, you can use whole grain mustard.
• Honey or Maple Syrup: 1 teaspoon (optional). A touch of sweetness balances the acidity of the lemon juice and the pungency of the mustard. Honey or maple syrup works well. Agave Nectar or Sugar Alternatives: If you don’t have honey or maple syrup, you can use agave nectar or a pinch of sugar as a sweetener. Adjust the amount of sweetener to your taste preference.
• Garlic: 1 clove, minced. Fresh garlic adds a pungent and aromatic flavor to the vinaigrette. Garlic Paste or Powder (Substitutions): In a pinch, you can use garlic paste or garlic powder. Use about 1/2 teaspoon of garlic paste or 1/4 teaspoon of garlic powder for each clove of fresh garlic. Fresh garlic is always preferred for the most vibrant flavor.
• Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of all the ingredients. Use sea salt or kosher salt for best flavor. Freshly ground black pepper is also recommended. Seasoning Tips: Season the vinaigrette gradually, tasting as you go. Start with a pinch of salt and pepper and add more until the flavor is balanced and delicious. Remember that feta cheese is already salty, so be mindful of the overall salt level of the salad.