The summer harvest is generous and delicious.
We’re diving into zucchini salad season, and yes, I would have preferred it fried, but this is the version that’s actually happening.
Vacation’s over and I’m already making the sad face about it. Is it really a vacation when you’re a parent? Honest answers, please.
The one bright spot about coming home: an enormous stash of tomatoes and jalapeños waiting for me. I’m dreaming of guacamole and caprese salads. Bring mojitos if you swing by.
This zucchini salad is the one I’ve been talking about — a simple, fresh way to use zucchini and leftover corn. Initially I was just marinating the zucchini and tossing it with feta, mint, and corn as a side for grilled burgers. For the blog version I felt it needed one more thing.
That one thing: garlic-butter toasted pistachio breadcrumbs.
Yes, truly. Garlic-butter pistachio breadcrumbs — the crunchy, savory finish this salad craves.
During the week we usually eat lighter and save indulgence for the weekend, but if a weekday salad is too plain I end up obsessing over snacks and treats. A salad that has a little something extra — cheese, a crunchy topping, a bit of toast or bacon — helps me stay on track without feeling deprived.
This salad fits that bill perfectly.
The breadcrumbs are the real showstopper. I’ve made garlic-butter breadcrumbs in many forms before because the toasty, garlicky flavor and crunchy texture elevate vegetables and pasta alike. Adding pistachios felt right — their flavor and color are a perfect match here.
The zucchini keeps a pleasant snap when thinly peeled or shaved, and tossing feta into the marinade gives the cheese time to pick up bright, herby flavors. Fresh corn cut straight from the cob is insanely sweet and seasonal — raw corn is terrific in this salad, but feel free to grill or roast it if you prefer.
Fresh mint brings a cooling lift; if you’re unsure about big mint leaves, chop them finely and they’ll blend in nicely.
We can savor these last weeks of summer together — the easy dinners, late sunsets and, yes, the occasional ice cream. This salad is a great way to celebrate the season and make weeknight greens feel like a treat.
Marinated Zucchini Feta Salad with Fresh Corn and Toasted Pistachio Breadcrumbs
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Ingredients
Marinade + Dressing
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
Salad
- 2 large zucchini, peeled into ribbons with a vegetable peeler (or leave skin on if you prefer)
- 6 ounces feta, crumbled
- 4 ears fresh corn, kernels cut from the cob
- 2 tablespoons fresh mint leaves, chopped
Brown Butter Pistachio Breadcrumbs
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 2/3 cup torn crusty bread pieces
- 2 tablespoons chopped pistachios (roasted + salted optional)
Instructions
Marinade + Dressing
- Whisk together vinegar, lemon juice, honey, garlic, basil, oregano, salt and pepper. Continue whisking while streaming in the olive oil. The dressing keeps for about a week in a sealed container in the fridge — double the batch if you like.
Salad
- Peel the zucchini into ribbons with a vegetable peeler, or slice as desired. Place zucchini in a bowl and pour half the dressing over it; toss to coat. Cover and chill for 1–2 hours or overnight. About 30 minutes before serving, crumble half the feta into the bowl and toss to let it marinate.
- To serve, toss the zucchini with the remaining feta. Arrange on a platter, scatter fresh corn kernels over the top, drizzle with extra dressing and sprinkle the pistachio breadcrumbs before serving.
Brown Butter Pistachio Breadcrumbs
- Melt the butter in a saucepan over medium heat and whisk as it bubbles. When brown bits form, remove from heat and whisk for 30 seconds. Let stand one minute, then add garlic, torn bread pieces and chopped pistachios, stirring to coat. The residual heat will toast the bread and nuts; if needed, return to very low heat and stir until lightly toasted. Set aside until ready to use.
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If you want bacon, add it — it’ll be delicious.