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0 from 9 votes

Grilled Zucchini Salad with Hazelnuts and Feta, Yogurt Mint Dressing

Zucchini can be a little bland, but not in this salad. It features slightly charred zucchini with toasted hazelnuts, crumbled feta cheese and plenty of torn herbs.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Calories: 368 kcal
Course: Salad

Ingredients

  • 1 cup hazelnuts
  • 4 Tablespoons PLAIN yogurt
  • 1 small clove garlic minced
  • 2 Tablespoons fresh lemon juice
  • 1 small bunch fresh mint
  • 4-5 sprigs fresh basil
  • 1 teaspoon chopped preserved lemon optional
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium yellow and green zucchini
  • 3/4 cup crumbled feta

Instructions

    Cup of Yum
  1. Preheat a grill to 400F. I prefer a charcoal kettle barbecue, with the coals swept to one side for both direct and indirect heat.
  2. Preheat an oven to 350F and toast hazelnuts for 6-7 minutes or until light golden. Watch them closely so that they do not burn. Cool, and rub lightly with your fingertips to remove the skins. Reserve.
  3. Make the dressing by combining the plan yogurt, minced garlic and lemon juice together in a blender. Add about a tablespoon each of chopped mint and basil, along with half (1/4 cup) of the olive oil and preserved lemon, if using. Blend until smooth, then stop and scrape down the sides. Add the salt and pepper to the dressing. Drizzle in the remaining 1/4 cup of olive oil with the blender running. Transfer to a small bowl or jar for holding.
  4. Slice the zucchini into 1/4-inch lengths. Grill on the hottest part of the coals, using a long-handled pair of tongs to turn the slices. Grills and temperatures will vary, but about a minute per side. Remove from heat before the zucchini gets too soft.
  5. Arrange charred zucchini on a serving platter and top generously with yogurt dressing. Sprinkle the hazelnuts and feta cheese on top. Tear a few generous handfuls of both mint and feta apart and sprinkle onto the salad just before serving.
  6. Serve warm, with additional dressing as a side condiment.

Notes

  • The dressing can be made up to two days in advance, but the flavours do intensify somewhat. I like it best made on the same day, while the herbs are fresh and green.

Nutrition Information

Calories 368kcal (18%) Carbohydrates 10g (3%) Protein 8g (16%) Fat 35g (54%) Saturated Fat 7g (35%) Cholesterol 18mg (6%) Sodium 420mg (18%) Potassium 509mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 452IU (9%) Vitamin C 27mg (30%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 10g 3%
Protein 8g 16%
Fat 35g 54%
Saturated Fat 7g 35%
Cholesterol 18mg 6%
Sodium 420mg 18%
Potassium 509mg 11%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 452IU 9%
Vitamin C 27mg 30%
Calcium 155mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.