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 well combined and emulsified.
- Slice the Zucchini: Using a vegetable peeler or mandolin, thinly slice the zucchini lengthwise into delicate ribbons, being careful to keep them as even and thin as possible for the best texture.
- Toss with Vinaigrette: Place the zucchini ribbons in a large mixing bowl and toss them with about half of the prepared vinaigrette, ensuring the ribbons are lightly coated with the dressing.
- Add Pine Nuts, Feta, and Chives: Gently stir in the toasted pine nuts, crumbled feta cheese, and minced chives to the zucchini. Taste and drizzle additional vinaigrette as desired for more flavor.
- Serve: Transfer the salad to a serving dish and enjoy it immediately for the freshest taste and texture.
Notes
- For extra crunch, lightly toast the pine nuts before adding to the salad.
- Use fresh chives for an aromatic, subtle onion flavor.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- To make it vegan, omit the feta or substitute with a plant-based cheese alternative.
- If zucchinis are very large, remove the seeds with a spoon before slicing for better texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
