This Zucchini Salad with Cheater’s Chili Oil breathes new life into zucchini. Zucchini is finely sliced and dressed in an easy chili oil, basil-mint gremolata, toasted pistachios, and vegan feta.
The depth of flavor is impressively rich while the crunch factor delights your senses and taste buds!
This recipe will quickly become a new staple summer dish not only because of its unique, gourmet flavor profile but also because there’s very little cooking involved. Unlike recipes that grate and cook zucchini, like my Zucchini Fritters, there’s no advance prep needed. Just slice it up and toss it with the rest of the ingredients!
Table of contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes
Why this recipe works
A fresh spin on zucchini
Once summer arrives, so do the zucchini bread and “zoodle” pasta recipes. There’s no shortage of zucchini recipes, but I think it’s time zucchini got a new, creative makeover.
And with lots of fresh flavors and textures, this salad makes zucchini feel fun and fancy!
First, the zucchini is sliced into bite-sized pieces, then it’s tossed in my cheater’s chili oil, a fragrant basil-mint-pistachio topping, and vegan feta. It’s gourmet and feels sophisticated, but is so easy to make.
Fresh and crunchy, not soggy
This isn’t your average zucchini ribbon salad, where the zucchini looks beautiful but turns into a mushy mess as soon as the dressing is poured on top.
Instead, the zucchini is cut into half-inch pieces (or batons) for this salad. This method keeps the squash crunchy and helps it feel more substantial.
You can even make the salad a few hours ahead of time! It’ll still have a nice bite, even with the dressing on top.
Quick and easy!
One of the best features of this salad is that it has an appearance that would suggest you’ve been working on it all day. The carefully cut zucchini, custom gremolata, and homemade chili oil… there’s no way you could have whipped this up in under 30 minutes, right? Wrong!
This zucchini salad takes 30 minutes or less from start to finish. There’s also very little cooking involved, which makes it one of the best side dishes for weeknight dinners or meal prep during summer.
Ingredient notes
Zucchini
The star of the show! For the best of the best, pick up fresh zucchini from your local farmer’s market between May and September. There, they’ll likely have the freshest and most flavorful zucchini, as well as different varieties to choose from.
If you have an abundance of summer squash, feel free to use a few different varieties. I prefer it with only zucchini because, compared to other varieties, it has a slightly better texture when served raw.
Olive oil + chili flakes
That’s all you need for my cheater’s chili oil! This recipe calls for your everyday red pepper flakes gently heated in olive oil. The result? A fairly spicy oil that somewhat tenderizes the zucchini and adds a rich flavor.
Since capsaicin (the active compound that makes chili flakes and peppers spicy) is fat-soluble, toasting the chili flakes in oil brings out their hidden flavors which makes them taste deeper and richer. And in turn, the oil takes on a nutty, spicy flavor. Mutual symbiosis!
The type and amount of chili flakes you choose to use will determine how spicy the chili oil is:
Mild to medium heat: Use Aleppo pepper or gochugaru (1 tablespoon).
Medium to spicy heat: Use crushed red chili flakes (1 tablespoon, or 1 to 2 teaspoons for less heat). Or, 2 tablespoons Aleppo pepper (my preference for the best flavor).
PS: Authentic chili oil is a staple in Chinese and Asian cuisine. In other words, it’s very different from my cheater’s version!
It’s typically made from an intricate blend of aromatics, dry and whole spices, Szechuan chili flakes, and neutral-flavored oil. Check out this authentic chili oil recipe from The Woks of Life if you want to learn more about the real thing.
Basil + Mint
These delicate fresh herbs pair beautifully with zucchini. Their light and refreshing flavors also balance the heat from the chili oil.
You can use both or one or the other – the salad will still be good. For more fresh herbs you can use in this salad, head to the Tips section.
Pistachios
I love how pistachios pair especially well with the fresh mint, but almonds are also great here and add a more distinctive crunchy texture.
To save time, buy pre-roasted nuts. Freshly toasted nuts will taste best and have more crunch, but both options work.
Nut-free substitute: Use roasted/toasted pepitas instead.
Vegan feta
A zucchini salad feels incomplete with feta! It adds a nice creamy element plus a slightly salty tang.
I especially love Violife and Trader Joe’s brand vegan feta cheese. Both are widely available in the U.S. and the latter is quite reasonably priced.
Can’t find vegan 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 to 2 days) or (b) replace the feta with one medium or large avocado, torn into chunks with your hands or diced.
Step-by-step instructions
Start by roasting the nuts if you haven’t done so already or aren’t using pre-roasted nuts. You can do this on a sheet pan in the oven or in a dry frying pan.
Next, make the chili oil. Heat the chili flakes and olive oil in a small saucepan over low heat until it gently simmers. Take it off the heat after a few minutes and pour the oil into a bowl or jar.
Trim and slice the zucchini in any way you prefer:
Option 1: ½-inch pieces. Slice the zucchini in half, lengthwise. Then slice both halves in half, lengthwise, so you have four quarters. From there, slice the zucchini into ½-inch (~1 cm) pieces (shown below).
Option 2: skinny batons. Cut the zucchini crosswise into 2-inch pieces. Slice each piece in half, lengthwise, then into ¼-inch-thick slabs (.5 cm thick). Now slice those slabs into ¼-inch-thick batons.
Make the herby pistachio topping next. Finely slice the basil and mint into ribbons (watch this video to learn how to chiffonade herbs).
Chop the pistachios. In a bowl, combine the chopped herbs, chopped pistachios, lemon zest, flaky salt, and pepper in a bowl.
To assemble, drizzle some of the chili oil over the sliced zucchini. Add a squeeze of lemon juice, then gently toss to combine. Next, add the herby pistachio topping and vegan feta on top. Toss once more. Taste, adding more salt or pepper to taste, more chili oil for richness, or lemon for tang. Enjoy!
Tips for making this recipe
Make this during zucchini season.
Unlike some cooked zucchini dishes that might taste fine outside of peak zucchini season, a raw zucchini dish should only be made during zucchini season (summer to early fall). Otherwise, the zucchini will taste bland and be quite boring! And since the zucchini is raw, it’s important to use the best-quality zucchini you have access to. If you have a farmer’s market, try purchasing your zucchini there.
Don’t let the chili oil burn
Keep an eye on your chili oil as it simmers on the stove. If it’s cooked at too high of a temperature and simmered too vigorously, the chili flakes will burn.
The chili oil should be cooked at the gentlest simmer possible. Use the smallest burner on your stove and don’t heat it over anything higher than low heat. You want tiny, slow, barely-there bubbles.
If you have an electric stove, you’ll want to pay very close attention and take it off the heat sooner as needed.
Slice the zucchini in one of two ways
The cut you choose depends on the texture you like. If you’re not used to eating zucchini raw or prefer something that’s got less bite and crunch, slice the zucchini into skinny batons. When you’re short on time or you want your salad to have a nice crunch, choose the bite-sized pieces. It’s up to you!
My only recommendation is to avoid zucchini ribbons or very thin slices. That’s when you run the risk of assembling a soggy salad.
Save time by multitasking
There are a handful of ways to get this salad on the table even faster:
- Start slicing the zucchini when the chili oil starts simmering. The simmer is very gentle so the oil doesn’t need to be babysat (just ensure it stays at a gentle simmer).
- Roast the nuts in advance. They keep well in an airtight container at room temperature for about one week, maybe two weeks.
- Make the chili oil several weeks in advance. It stores well in the fridge. The oil will solidify in the fridge, so let the jar of chili oil sit at room temperature or put the jar in a bowl of warm water to quickly come back to its liquid state.
Save the leftover chili oil!
Leftover chili oil is one of the best condiments to have in your fridge. Put it to use by drizzling it over tofu scramble, use it in vinaigrettes, drizzle it over stir fry, pair it with other salads, spoon it over roasted vegetables or baked tofu, use it to jazz up your favorite noodle dish, use it as a dumpling dipping sauce, and more.
If the oil solidifies over time, let it sit at room temp for a few minutes (or place the jar in a bowl of hot water to speed things up).
Customize it to your taste
- The amount of chili flakes in the chili oil makes this a pretty spicy salad. Modify the heat level using a milder chili flake or a smaller amount of red pepper flakes.
- Make the gremolata with your favorite fresh herbs or what you already have on hand.
- For a different flavor profile, make the gremolata with parsley and dill (don’t use more than ¼ to ½ cup dill), or mint and cilantro. Or toss in a few tablespoons of leftover chives if you have them on hand.
- Switch up the nuts or use a nut-seed combo. Use a mixture of pistachios and almonds, all almonds, or even a few different varieties of seeds and nuts, like almonds, pine nuts, and pepitas.
- Add protein for bulk, like baked tofu or crispy roasted chickpeas. You can use the leftover chili oil to pan fry some canned chickpeas, turning them from basic to extra delicious!
- Another way to bulk up the salad is to toss it with cooked pasta (medium or short pasta works best) or grains, like farro or pearl couscous. For something truly indulgent, brown up some crumbled vegan sausage and toss it in with the salad and pasta.
- This salad welcomes a medley of vegetables, not just zucchini. Fold in halved or quartered cherry tomatoes, diced red bell pepper, microgreens, and your other seasonal favorites.
- To serve this as an appetizer or light meal, schmear some of my Cashew Ricotta onto slices of good crusty bread, then top it with this salad.
Frequently Asked Questions
You can! But it’s crucial that it’s in-season and good-quality. Otherwise, it won’t be exciting or taste great. If raw zucchini doesn’t appeal to you, can always lightly sauté the zucchini first.
The chili oil is made with 1 tablespoon of red pepper flakes, which makes it quite spicy. It may not set your mouth on fire but there is a noticeable kick. For a milder heat, use my variation suggestions in the Notes on the recipe card.
Yes! That’s part of the beauty of this salad. You can make it a few hours ahead of time and let it sit at room temperature, and it will still be tasty. It’s best enjoyed the day it’s made but leftovers keep pretty well in the fridge for 2 to 3 days.
Instead of store-bought vegan feta, try making the salad with my homemade Tofu Feta (you’ll need to make it in advance, as it marinates in the fridge for 1 to 2 days). You can also replace the feta entirely with one medium or large avocado, torn into chunks or diced.
Absolutely. Use pepitas or a mixture of pepitas and sunflower seeds as a substitute for the pistachios.
This hearty, yet light zucchini salad is best served as a side dish paired with summer salads and side dishes. Bring it to a picnic or an al fresco dining spread and enjoy it with more refreshing recipes, like my Grilled Corn Salad, Vegan Broccoli Salad, Charred Green Beans, and Vegan Pasta Salad.
If you give this Vegan Zucchini Salad recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Zucchini Salad with Cheater’s Chili Oil
Ingredients
- 1/4 cup (56g) extra virgin olive oil
- 1 tablespoon red pepper flakes (or other chili flakes, see Note 1 for heat levels)
- 4 fairly firm medium-sized zucchini or a mix of zucchini and summer squash (about 24 ounces or 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. Slice the zucchini using one of these methods (see Note 4). Transfer sliced/chopped zucchini to a large bowl.Option 1: For ½” pieces, slice the zucchini in half, lengthwise. Then slice both halves in half, lengthwise, so you have four quarters. If zucchini is fat, slice again so you have eighths. From there, slice the zucchini into ½” (~1 cm) pieces.Option 2: For skinny batons, cut the zucchini crosswise into 2-inch pieces. Slice each piece in half, lengthwise, then into ¼”-thick slabs (.5 cm thick). Now slice those slabs into ¼”-thick batons.
- Make the herby pistachio 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, combine the basil, mint, chopped pistachios, lemon zest, and a few pinches of flaky salt and a generous amount of pepper. Mix together to combine. Slice the zested lemon in half and set aside for the next step.
- Assemble. Drizzle the zucchini with about 2 tablespoons of the chili oil. Squeeze on about ½ tablespoon lemon juice, and gently toss with a spatula. Add the herby pistachio 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
- This amount of red pepper flakes will make for a pretty spicy salad. If you want less heat, use 1 to 2 teaspoons of red pepper flakes, 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.
- If you are allergic to nuts, you can use pepitas.
- The vegan feta adds a really nice creamy element plus a slightly salty tang. My favorite brands are Violife and Trader Joe’s brand, which is very reasonably priced. If you don’t have access to it, 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 one medium or large avocado, torn into chunks with your hands or diced.
- Option 2 (skinny batons) takes more time but might be ideal for you if you want smaller pieces of zucchini.
This was so yummy!
Autumn, So glad to hear you loved this recipe!
Winner! When I suggested this recipe to my meat-loving husband he was skeptical, however he absolutely loves this dish. In his words “it’s a keeper!”. The combination of the zucchini with some heat from the chili oil, the fresh herbs and feta, a truly scrumptious flavor combination and surprisingly filling! We had ours on a bed of fresh baby arugula and added some slow roasted tomatoes (we have so many we had to use I’m adding them to everything). We will be adding this to our regular meal rotation! Thanks Nisha for a unique and amazing dish!
Awesome to hear, Jan. Thanks for your comment and for taking the time to review!
Since I saw this in your video, I’m obsessed with this recipe! It is so simple and delicious. For even faster prep time, i shred the zucchini with my box grater (amazing texture to absorb all the dressing) and use “snack” salt and pepper chickpeas for extra crunch. My go to lunch when my zucchinis in the garden won’t stop ;).
Thank you!
Hey Claudia! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
Nisha, I LOVE this recipe!! So refreshing. I used zucchini and herbs fresh from my garden and oh boy was it just the best. I added arugula to the gremolata – great addition!! I wish I could include the picture in my review, came out so beautiful. Thanks for being the best vegan cook out there. I have never disliked any recipe I’ve made from you!! Be blessed<3
Hi Zoë, thank you so much for the fantastic review!
So jealous you have zucchini and herbs in your garden- that is a dream! I will pass the kind words along to Nisha, have a great weekend :)
This was so easy and tastes so good! Fresh and light with just the right amount of heat. Well, maybe I was a little heavy handed with the chili flakes! Yum! This would be a great dish to take to a picnic or party…or eat all by yourself at home!
Thanks for the amaizng review, Donna :)
We devoured this! I know it’s February, here on the central coast of California we have good produce year round. I will be making this again and I will definitely make when we have company. Wonder zucchini makeover! 😘
Thank you again for sharing your creations with us.
Trina
Awesome, Trina. Thanks for your comment and for taking the time to review!
I’ve never been a huge fan of zucchini in most contexts, but this recipe along with Nisha’s equally amazing Zucchini and Corn Casserole have changed my mind completely. Both my husband and child loved both as well. Call me a convert to zucchini love!
I feel the same, Lori! Have you tried the zucchini fritters yet? Those are amazing!
Glad your family are zucchini lovers now :)
I made this for dinner guests last night and everybody loved it. I’m not a fan of mint, so I used flat-leaf parsley, and I used pepitas for the crunch factor. Dialed down the red peppers to 1/3 of what’s specified and it was just right for my babymouth spouse and guests. I love how simple, easy, delicious, healthful, and leftover-friendly this dish is.
Thanks for such a wonderful review, S! We’re happy to hear everyone loved the zucchini salad!
Loved this! This recipe was really filling/hit the spot and was so refreshing. It was also really easy to make and stayed fresh. I actually made it oduring a camping trip and it was lovely paired with the great outdoors :) I did not use the vegan feta crumbles because I couldn’t find them in my local store, but I really liked the composition of the salad even without it, so I don’t think I’d change anything next time I make it.
Thank you for your lovely comment, Hannah! It makes us happy to know that you enjoyed the recipe.
Just made this last night and loved it. So good with all of the fresh herbs. New favorite way to use zucchini.
Awesome, Jennifer. Thanks for your comment and for taking the time to review!
Yum!! This recipe was just lovely! Really great flavors and so summer fresh. Thank you!
We bulked this up with some chickpeas and put on a bed of orzo.
Hi CTAY, thank you so much for your kind review!
I had no idea that I would be running around telling EVERYONE that zucchini salad is a MUST! I was a little nervous at first with trying this one, but the recipe was easy to follow and salad tastes fresh and bright! Don’t hesitate… go ahead and make it!
Hi Katie, Thank you so much for such a fantastic review! Appreciate you taking the time!
This was easy and delicious! AND great because I had all the ingredients! Love your recipes and LOVE your videos!!
Hi Laura, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Fabulous! By late summer, I am craving something new to do with my zucchini abundance. This salad is innovative, delicious, interestingly novel and I need to repeat, Truly Delicious! My book group loved it for brunch, my dinner party guests loved it, and I need to make it again today… I have a hankering for it for lunch, and there are no leftovers! I used 1 T crushed Aleppo pepper flakes for the chili oil, and it was the perfect amount of heat for us, otherwise I followed it exactly. Thanks Nisha and RPL!
Aw, thanks for such a sweet review, Carol! Comments like this are why we do what we do, cheers!
This recipe is delicious! I’ve eaten it two days in a row and plan to serve it to my extended family over Labor Day weekend. Thank you for another great recipe, Nisha!
That’s so great to hear, Eve! You are very welcome for the recipe!
Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This popped into my emails on the newsletter yesterday and I couldn’t wait to try it! I made this to be a side with a vegan steak and potato salad, but it is so delicious, I just ended up eating a huge bowl of this! I couldn’t find my bag of pistachios, so I used pumpkin seeds/pepitas and they were a lovely substitution. I find those tips of alternative ingredients so helpful.
Rob, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the _.
Amazing recipe! I love the way you use fresh herbs and lemon zest to brighten up anything! I slightly sautéed the zucchini because raw zucchini is not my thing but otherwise followed the rest exact. I made it a little lunch by cooking up some rotini, and adding it to the zucchini with some fresh lemon juice and olive oil. I got so many compliments at work!
It’s lovely to hear the recipe was such a success, Paige! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Absolutely! Sorry about that!!
Thanks, Paige! :)
This salad rocks! It’s the end of August, and I am more than tired of zucchini. Great texture, great mix of flavors, no heating up the kitchen. My only regret is that I didn’t know about this in early July.
We’re happy you enjoyed the salad, Debra! We’re sorry you didn’t have it earlier in the summer- hopefully it’s on repeat for you next summer!
Love how simple yet fun this was! We grow zucchini every year, and this was such a nice fresh spin on the usual recipes.
We’re so happy that the zucchini salad turned out well for you, Cherie. Thank you for taking the time to leave a comment and for trying out the recipe!