Raw and Charred Zucchini Salad


When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes are all fantastic with it. Slideshow: More Zucchini Recipes 

Raw and Charred Zucchini Salad
Photo: © John Kernick
Total Time:
45 mins


  • 2 cups finely diced crustless country bread

  • 3 garlic cloves, halved

  • 1/2 cup extra-virgin olive oil, plus more for the grill

  • 1 ancho chile, stemmed and seeded

  • 1/2 cup pine nuts, toasted

  • Salt

  • Freshly ground pepper

  • 2 1/2 pounds mixed zucchini and yellow summer squash

  • 1 cup loosely packed mint leaves, torn

  • 1 cup loosely packed flat-leaf parsley

  • 1 pint grape tomatoes, halved

  • 1 teaspoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 5 ounces feta, crumbled (1 cup)


  1. Preheat the oven to 325°. On a baking sheet, toss the bread and garlic with 2 tablespoons of the oil. Bake for 20 minutes, until the bread is lightly golden; transfer to a bowl and crush.

  2. In a microwave-safe bowl, cover the ancho with water and microwave for 1 minute. Let stand for 5 minutes. Scrape the ancho flesh from the skin and add to the bread with the pine nuts; mash until moist crumbs form. Season with salt and pepper.

  3. Light a grill. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons and refrigerate. Cut the rest into 1/4-inch rounds and transfer to a bowl; toss with 3 tablespoons of the oil. Season with salt and pepper. Grill over high heat until lightly charred, 5 minutes; return to the bowl. Add the ribbons, mint, parsley and tomatoes and toss.

  4. In a bowl, whisk the lemon zest and juice with the remaining oil; season with salt and pepper. Toss the dressing with the salad. Add the feta and toss again. Sprinkle with the pine nut crumbs. Serve.

Suggested Pairing

Generous, fruit-forward Italian rosé.

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