Marinated Zucchini Feta Salad with Toasted Pistachio Breadcrumbs.
The summer bounty is good and plenty.
Can you believe we’re doing this? We’re going there. It’s time for zucc salad and this is my sorry-it’s-not-fried face.
Also, this is my why-must-vacation-end face.
Why why whyyyyyyyyy. Also related but somewhat (oh shocking) unrelated: is it really a vacation when you’re a mom? Says this mom of one bug. Let’s be real. Tell me.
The only good part of vacation ending was the absolute ridiculous amount of tomatoes that I came home to. Like tons! Right there in a container next to lots of jalapeno peppers too.
I see copious amounts of guac and caprese in my future. Come over. Brings mojitos!
Yesssss this is the zucchini recipe I’ve been telling you guys about – it’s been one of the ways that we were consuming zucc and leftover corn for a few weeks before vaca. If we can do it, you can definitely do it. Truth be told, I was only marinating it, tossing it with the feta, chopped mint and corn – and that’s it. It was more of a side than a salad (oh hi grilled burgers). But then when I decided to make it for the blog, I really felt that it just… needed something.
Hmmm. Something something something.
That something was – garlic butter toasted pistachio breadcrumbs.
I’ll say it again. Garlic butter tasted pistachio breadcrumbs. Eeeep! !!!!!!!!
In general we try to eat a bit healthier during the week and indulge more on the weekends, but my thing is that I can’t have, like, a completely plain and boring salad on Monday because then I’m all omg cheese! almonds! peanut butter stuffed pretzels! peanut butter spoon in chocolate chips! give me everything that exists in the house other than my planned salad! It’s all I can think about and the salad ends up being an app to many other delicious things.
With a GOOD salad I need a little extra. Extra extra. Cheese, toast, bacon – whatever it is. Just a teeeeeeny bit. Then I feel super great about eating my greens and not like I just went from zero to 100 over the weekend and back.
This totally helps with that.
So these breadcrumbs. Oomph. I’ve made many versions before. I love the toastiness and garlic butteryness. It adds that texture that I really love and honestly, really need with my vegetables. And pistachios! They needed to be here today. Desperately. It was the right choice.
The zucchini maintains a slight crunch and throwing some feta in with the marinade is an awesome, herby idea. It’s one of my favorite things to do – just like this greek salad. I like to keep the corn fresh and uncooked right off the cob. Have you tried it this way? It’s insanely sweet and rightthissecond is the time to do it. We only have a few corn weeks left! Get to it. (Grill/roast/toast if you want – do you.)
The mint adds a fresh little kick that freaked Eddie out at first but it just works. I suggest chopping them if you’re scared. It will all be okay.
- 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
- 2 large zucchini squash, peeled with a vegetable peeler
- 6 ounces feta cheese, crumbled
- 4 ears fresh corn on the cob, corn cut off
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 2/3 cup torn crusty bread pieces
- 2 tablespoons chopped pistachios, mine were roasted + salted
- In a bowl, whisk together the vinegar, lemon juice, honey, garlic, basil, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
- To peel the zucchini, I slice off the top and set the bottom on a cutting board. I peel downwards with a vegetable peeler – it’s up to you whether you’d like to leave the skin on or not. Place the zucchini in a bowl. Pour half of the dressing over top of and toss to coat. Cover the bowl with plastic wrap and stick in the fridge for 1 to 2 hours, or even overnight. About 30 minutes before serving, I like to crumble half of the feta in and toss so it marinates too!
- To serve, toss the zucchini with the remaining feta. Place in a large bowl or on a plate and cover with the fresh corn off the cob. Drizzle with a bit of extra dressing and offer it to serve.
- Add the butter to a saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. Let the butter stand for 1 minute, then add in the garlic, bread pieces and pistachios and stir well to coat and combine. The butter should still be hot enough to slightly toast the bread and nuts. If not, heat it over low heat while stirring constantly. Set aside until ready to use.
I know you want the bacon. Do it.