Grilled Zucchini Salad with Feta and Walnuts Recipe
This salad combines lightly charred, slightly sweet zucchini with salty feta and crunchy walnuts. In Italy, grilled vegetables are a staple of the summer table – served as an appetizer or a side to meat. Here they take center stage and create a light yet satisfying dish.
This salad shows how Italians can turn a few simple ingredients into a complete meal – grilled zucchini develops a smoky note that pairs beautifully with salty feta and nutty crunch. It’s not just an ordinary “green salad”, but a bowl full of textures: soft zucchini, creamy cheese, crunchy nuts and fresh arugula. It tastes like a summer lunch eaten on a terrace overlooking the Adriatic.
Chef's tips
Slice the zucchini lengthwise into fairly thick slices – if they’re too thin, they burn easily and fall apart when you flip them; grill on a well-heated pan without too much oil so they brown nicely. As soon as you take them off the pan, drizzle with lemon juice and a little olive oil so they absorb the flavor better. Be sure to toast the nuts in a dry pan until they smell intensely nutty – only then will you bring out their full aroma.
How to serve
Serve this salad as a light dinner on a hot day, with a slice of crusty sourdough or focaccia. It pairs wonderfully with grilled fish or chicken, so it works great as the main side dish at a summer barbecue in the garden. To drink, choose a dry white wine, such as Vermentino, or homemade mint lemonade if you’re planning an alcohol-free evening.
Ingredients
- zucchini medium - 2 piece
- feta cheese - 80 g
- walnuts lightly chopped - 40 g
- arugula or mixed salad leaves - 60 g
- olive oil 2 for the zucchini, 1 for the dressing - 3 tablespoons
- lemon juice - 1.5 tablespoons
- honey or maple syrup - 1 teaspoon
- garlic clove finely grated, optional - 0.5 piece
- salt to taste
- pepper to taste
Preparation
- Wash the zucchini and trim the ends. Slice lengthwise into thin slices about 0.5 cm thick.
- Drizzle the zucchini slices with 2 tablespoons of olive oil, sprinkle lightly with salt and pepper, and gently toss with your hands so each slice is coated in oil.
- Heat a grill pan or a regular large frying pan over medium-high heat. Arrange the zucchini slices in a single layer and fry for 2–3 minutes on each side, until darker grill marks or light browning appear and the zucchini softens. Transfer the cooked slices to a plate and fry the remaining batches.
- In a dry pan, toast the walnuts for 2–3 minutes over medium heat, shaking the pan often, until they become fragrant and lightly browned. Remove from the pan and set aside to cool.
- Prepare the dressing: in a small bowl mix 1 tablespoon of olive oil, lemon juice, honey, grated garlic (if using), and a pinch of salt and pepper. Stir until well combined.
- On a large plate or in a bowl, spread out the arugula or mixed salad leaves. Arrange the grilled zucchini slices on top, gently curling them.
- Sprinkle the salad with crumbled feta and the toasted walnuts. Drizzle with the prepared dressing just before serving.
Storage
Store any leftover salad (without dressing, if possible) in the fridge in a closed container and eat within 1 day. The zucchini will soften, but the flavors will meld nicely.
