This is late summer salad perfection, in my humble opinion…
It’s so light and refreshing and a perfect way to use up all that garden zucchini. Most people think zucchini needs to be cooked, but not here. Thinly sliced and marinated in a bright dressing, the zucchini softens just enough to become tender while still holding its shape.

This salad is full of texture and flavor…The salty feta brings creaminess, pistachios add a satisfying crunch, and a handful of herbs and greens make it taste like sunshine in a bowl.

If you don’t have pistachios, not a problem- walnuts or hazelnuts make great substitutes. 

My marinated zucchini salad makes a stunning side dish for any summer meal and might just change how you think about zucchini forever.

😍 Why You’ll Love My Marinated Zucchini Salad with Pistachios & Feta

I love a salad that tastes like it came straight from the garden—something you’d be served on a warm summer night, dining al fresco under twinkle lights. This one brings all of my farm-to-table daydreams to life.What makes it extra special is the shaved vegetables. Between the marinade and the thin slicing, the zucchini & fennel are completely transformed.  They become tender and unexpectedly elegant. Serve it to guests and watch them pause mid-bite: “Wait… is this zucchini?”

🗒️ Ingredients

Zucchini
Fresh, tender, and mild in flavor, zucchini is the star of this salad. 

Fennel bulb
Crisp with a subtle anise flavor, fennel adds a refreshing crunch and a hint of sweetness

Fresh Dill
Herbaceous and slightly grassy with a distinctive sharpness, dill brings a summery brightness that pairs beautifully with the lemon and feta.

Parsley
Earthy, clean, and peppery—parsley provides a fresh, leafy base that complements the bolder herbs and greens.

Lemon
Zippy and bright, lemon juice forms the citrus backbone of the dressing, softening the vegetables and adding tang.

White Wine Vinegar
A gentle acid that enhances the lemon without overpowering it, adds depth and complexity to the vinaigrette.

Extra Virgin Olive Oil
Smooth, rich, and fruity. This binds the dressing and adds a luscious finish to the salad.

Maple syrup
Just a touch of sweetness to balance the acidity. 

Kosher salt
Brings out the natural flavors of each ingredient and keeps the salad perfectly seasoned.

Watercress or microgreens
Peppery and tender, these greens add texture, color, and a burst of fresh flavor.

Scallions
Mild oniony bite that lifts the salad & adds crunch without overpowering.

Roasted Pistachio Nuts
Buttery, crunchy, and slightly sweet, The pistachios add richness and a satisfying textural contrast.

Feta Cheese
Salty, tangy, and creamy, The feta ties it all together with its briny flavor and soft crumble.

👩‍🍳 How to Make My Marinated Zucchini Salad with Pistachios & Feta

🥣In the fresh and save bowl, start by shaving the fennel bulbs.  Shave the zucchini and add in the dill and parsley.  

🥄Toss with the lemon juice, vinegar,  olive oil, maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside and marinate for at least 15 minutes.

❄️If you’re making ahead, vacuum seal your salad bowl with the Zwilling vacuum and put it in the fridge until you’re ready to serve.

🥬When you are ready to serve the salad, add the greens and scallions. Toss gently but thoroughly. 

🍴Serve in the bowl or on a large platter topped with the feta, pistachios, a sprinkle of salt and another drizzle of extra-virgin olive oil.

🎉Enjoy!

🎩 Tips and Tricks

• Use the Zwilling Fresh and Save Bowls for ultimate ease and freshness.
• The longer you let the zucchini marinate the softer and more tender it will be. 
• If you’re making ahead, vacuum seal your salad bowl with the Zwilling vacuum and put it in the fridge until you’re ready to serve.

🤲 Substitutions

Zucchini: Yellow squash  is an easy substitute for Zucchini. 

Fennel: Shaved Celery works as a substitution for fennel in this salad.

Dill: Fresh mint or basil will work as a substitution for Dill.

Parsley: Try Cilantro to replace the parsley.

Roasted Pistachios: As a replacement try Toasted walnuts, almonds, or hazelnuts
Nut-free option: Try Toasted sunflower seeds or pumpkin seeds 

Feta: Try Goat cheese, ricotta salata, or crumbled blue cheese (each brings a different salty/creamy texture)

📓 Best served with

As a side dish with my Citrus Pork Tenderloin

🧠 Common Questions