Zucchini Salad With Sizzled Mint and Feta

Recipe from Ali Slagle

This recipe comes recommended by CSA member Kelly who says "Just made this zucchini dish, with my CSA zucchini. So good, and very easy!"

From the recipe writer: "sturdy enough to sit out for a couple hours, this salad dresses snappy raw zucchini and salty feta simply, with vinegar and oil. But while summery salads can be ephemeral, this one has staying power because its seasonings — a za’atar-like combination of dried mint, sesame seeds and dried chile — bloom in the olive oil for a rich undercurrent of flavor. Serve this dish as a side or build it into a whole meal by adding cooked grains, beans or another protein."


1 pound zucchini (about 3 medium), cut into ½-inch pieces
1½ tablespoons red wine or sherry vinegar
1 teaspoon honey
¼ cup extra-virgin olive oil
3 tablespoons sesame seeds (any color)
2 teaspoons dried mint or oregano
Big pinch of red-pepper flakes
3 ounces feta, crumbled into big pieces


In a large bowl, stir together the zucchini, vinegar, honey and a big pinch of salt.
In a small skillet or saucepan, cook the olive oil and sesame seeds over medium heat, stirring often, until the seeds are fragrant and golden, 3 to 6 minutes. Remove from heat and stir in the mint, red-pepper flakes and a pinch of salt. Immediately scrape the oil over the zucchini and stir to combine.

Top the mixture with feta, then season to taste with salt. The salad can stay out at room temperature for up to 2 hours, or be refrigerated for up to 2 days. (The sesame seeds will lose their crunch, but not their flavor.)