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Zucchini Salad


Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 3 cups

Source: Martha Stewart Living, August 2011


  • 1 medium zucchini, trimmed and cut into 1/2-inch cubes
  • 3/4 cup crumbled feta cheese (3 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons small dill sprigs
  • Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Coarse salt and freshly ground pepper


  1. Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

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