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Closeup top-down shot of a raw julienned yellow summer squash and zucchini salad with crumbled feta cheese, toasted pine nuts, and arugula, on a whitewashed wood surface beside a beige folded cloth napkin.

Raw Zucchini and Feta Salad

  • Author: Raquel Smith
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


An easy summer side dish made with a favorite summer vegetable. Sliced raw and tossed with toasted pine nuts, feta cheese, and arugula, this is a simple and refreshing way to start off a meal. For a vegan version, the crumbled feta is optional.




  1. Wash all of the produce well, and dry the arugula in a salad spinner.
  2. Cut the zucchini and squash into strips using a mandoline slicer, julienne peeler or vegetable spiralizer.
  3. Place the pine nuts in a dry skillet over medium heat, tossing occasionally, until they are fragrant and just starting to turn golden-brown. Don’t take your eye off of them for too long – you don’t want them to burn! Quickly remove to a plate as soon as they are done.
  4. Stir the olive oil, lemon juice, and ground coriander together to make the dressing. Season to taste with salt and pepper.
  5. Toss dressing with the julienned squash and arugula in a large bowl, sprinkle with crumbled feta and pine nuts, and serve.
  • Prep Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Vegetables

Keywords: zucchini, squash, pine nut, feta, salad