Zucchini Salad with Chili Oil

zucchini salad tossed with chili oil, pistachios, feta, basil, and mint on a red place on a red surface.

4.97 from 26 votes

This easy Zucchini Salad turns a handful of ingredients into an elevated summer side dish. Spears of raw zucchini stay crisp and cool against a 5-minute homemade chili oil, while basil-mint gremolata and buttery toasted pistachios add freshness and crunch.

Prep Time20

Cook Time5

Total Time25

Course: Salad, Side Dish

Cuisine: New American

Diet: Gluten Free, Vegan, Vegetarian

Servings: (as a side)

Author: Nisha Vora

Ingredients

1/4 cup (56g) extra virgin olive oil
1 tablespoon red pepper flakes OR 1 to 2 tablespoons Aleppo pepper (see Note 1 for heat levels)
4 fairly firm medium-sized zucchini or a mix of zucchini and summer squash (about 24 oz / 700g)
1 cup (16g) fresh basil leaves
1/2 cup (8g) fresh mint leaves (can sub with more basil, or dill or flat-leaf parsley)
1/2 cup (70g) roasted shelled pistachios (or almonds) (see Note 2)
1 large lemon, zested
Flaky sea salt
Freshly cracked black pepper
1 ½ to 2 ounces (40 to 60g) vegan feta, crumbled (see Note 3)

Instructions

If your nuts aren’t pre-roasted, start by toasting those first. Preheat your oven to 350ºF/175ºC and spread the nuts out on a sheet pan. Roast pistachios for 8 to 10 minutes, or almonds for 10 to 15 minutes. Or, you can toast them in a frying pan for 3 to 5 minutes, tossing frequently (though they toast less evenly this way).
Make the chili oil: Add the chili flakes and olive oil to a small saucepan. Turn the heat to low. Once it’s at the most gentle simmer (tiny slow, barely-there bubbles), simmer for 5 minutes. Remove from the heat and pour into a bowl or jar to stop cooking.
TIP: If you have an electric stove, pay close attention because it may burn if you don't pay attention to it.
Trim the ends and tops of the zucchini, then slice using one of these methods (see Note 4).
Option 1—bite-sized pieces: Quarter the zucchini lengthwise (if the zucchini is fat, slice into eighths). From there, slice the zucchini into ½” (~1 cm) pieces.
Option 2—skinny batons: Cut the zucchini crosswise into 2" (5 cm) pieces. Slice each piece into ¼”-thick (.5 cm) planks. Now slice those planks into ¼”-thick (.5 cm) batons.
Transfer sliced/chopped zucchini to a large bowl.
Make the topping: Chop the pistachios. Stack the leaves of basil and roll them up like a cigar, then finely sliver the leaves (i.e., chiffonade). Do the same for the mint. For any small leaves, you can tear them with your hands.
In a bowl, mix together the basil, mint, chopped pistachios, lemon zest, and a few pinches of flaky salt and a generous amount of pepper.
Assemble: Drizzle the zucchini with about 2 tablespoons of the chili oil. Squeeze on about ½ tablespoon of lemon juice, and gently toss with a spatula.
Add the topping and feta, and toss to combine. Taste, adding flaky salt or pepper to taste, or more chili oil for richness or lemon juice for tang.
Store leftover chili oil in a jar in the fridge. It will last several weeks, though you may need to briefly leave it out at room temp to return the oil to its liquid state.

Notes

Chili flakes: 1 TBSP of red pepper flakes = a pretty spicy salad. If you want less heat, use 1 to 2 teaspoons OR use a moderate chili flake like Aleppo pepper or gochugaru. My favorite is to use 2 tablespoons Aleppo pepper for a spicy salad with lots of nutty flavor.
Nut allergy: Use pepitas instead of pistachios.
Vegan feta: Adds a really nice creamy element plus a slightly salty tang. My favorite brand is Violife. If you don’t have feta, you can either (a) make my homemade Tofu Feta (you’ll need to make it in advance, as it marinates in the fridge for 1-2 days) or (b) replace the feta with a large ripe avocado, torn into chunks with your hands or diced; season it with salt & lemon juice.
Zucchini slicing options: Skinny battons take more time but are ideal if you want smaller pieces of zucchini / something with less bite.
To make this a main meal with roasted chickpeas: Drain and rinse 2 cans of chickpeas; thoroughly dry them with a dish towel or salad spinner. Add to a rimmed sheet pan, toss with 1.5 tablespoons olive oil, 1 teaspoon kosher salt, and black pepper to taste. Bake for 20 minutes, then shake the pan; continue roasting 7 to 10 minutes or until crisp and golden brown. Fold into the salad with the topping.

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