Go Back
+ servings
0 from 0 votes
Leave a Review »
Yield: 2 to 4
Marinated Zucchini Feta Salad with Fresh Corn and Toasted Pistachio Breadcrumbs
marinade + dressing
  • 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
brown butter pistachio bread crumbs
  • 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
marinade + dressing
  1. 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!
  1. 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!
  2. 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.
brown butter pistachio bread crumbs
  1. 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.

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!