Zucchini salad with feta, dill and mint

I found some beautiful, vibrant, yellow zucchini at the farmers market over the weekend and I decided to take some home with me. I mean, how often do you come across yellow zucchini?!

After careful deliberation and consultation with my best friend & chef, I decided that the only way to do them justice and to highlight their gorgeous flavor and fresh texture is to use them raw in a salad. So Greek flavors it is – olive oil, lemon, lots of fresh herbs and ….feta!

To be honest, I was expecting this salad to be delicious, but I was not expecting it to be SO delicious! Creamy, fresh, zesty, lots of herbs, crunchy from the almonds – YUM.

Zucchini salad with feta, dill and mint

Serves 4


  • 2 cups of quinoa + water
  • 4 small yellow zucchini, thinly sliced (I used a mandolin)
  • 8 TBSP olive oil + 4 TBSP
  • juice of 2 lemons
  • 2 handfuls fresh dill, finely chopped
  • 2 handfuls fresh mint, finely chopped
  • 1 can of chickpeas, rinsed and drained
  • 1 handful of parsley, finely chopped
  • salt and pepper, to taste
  • 4 TBSP crumbled feta
  • a handful of toasted almonds
  • optional – pickled green walnuts or olives


  1. Cook the quinoa in a rice cooker – add the quinoa and then add water up to level 2.
  2. Slice the zucchini and add it to a large bowl. Add 4 TBSP olive oil, the lemon juice and the fresh dill and mint. Toss to cover and set aside.
  3. When the quinoa is cooked, add the chickpeas, 4 TBSP olive oil, parsley, salt and pepper, and toss well to mix.
  4. Add the quinoa mix to the zucchini and toss everything together. Scoop everything on a serving platter.
  5. Top with almonds, feta and pickled walnuts/olives and serve while still a little warm.

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