Zucchini Salad with Cheater’s Chili Oil
User Reviews
5
Zucchini Salad with Cheater’s Chili Oil
Description
Zucchini Salad with Cheater’s Chili Oil highlights the crispness of fresh zucchini and summer squash paired with a vibrant chili-infused olive oil. The oil is gently simmered with chili flakes to infuse heat and spice without bitterness. Complemented by fresh basil and mint leaves, the salad presents herbal brightness. Roasted pistachios provide a toasted crunch, and crumbled vegan feta contributes a creamy, slightly tangy element. The lemon zest brightens the overall flavor profile.
The salad is made by slicing zucchini in one of two styles, then tossing with the chili oil, herbs, nuts, and vegan feta to combine varied textures and layers of flavor. It can be served chilled or at room temperature, making it suitable as a refreshing side dish or a light, flavorful snack.
The level of heat can be adjusted by varying the amount or type of chili flakes used. Roasting the nuts intensifies their flavor and crunch. Vegan feta brands recommended include Violife and Trader Joe's, but alternatives like homemade tofu feta or avocado can substitute, adjusting texture and flavor slightly. Choosing smaller zucchini pieces can also modify the salad’s mouthfeel.
Ingredients
- 1/4 cup (56g) extra virgin olive oil
- 1 tablespoon red pepper flakes (or other chili flakes, see Note 1 for heat levels)
- 4 zucchini or a mix of zucchini and summer squash (about 24 ounces or 700g, fairly firm medium-sized
- 1 cup (16g) basil fresh leaves
- 1/2 cup (8g) mint leaf can sub with more basil, or dill or flat-leaf parsley, fresh
- 1/2 cup (70g) pistachios see Note 2, roasted shelled or almonds
- 1 lemon zested, large
- sea salt flaky
- black pepper freshly cracked
- 1 ½ to 2 ounces (40 to 60g) vegan feta crumbled (see Note 3
Instructions
- If your nuts aren’t pre-roasted, start by toasting those first. Preheat your oven to 350ºF/175ºC and spread the nuts out on a sheet pan. Roast pistachios for 8 to 10 minutes, or almonds for 10 to 15 minutes. Or, you can toast them in a frying pan for 3 to 5 minutes, tossing frequently (though they toast less evenly this way).
- Make the chili oil. Add the chili flakes and olive oil to a small saucepan. Turn the heat to low. Once it’s at the most gentle simmer (tiny slow, barely-there bubbles), simmer for 5 minutes. Remove from the heat and pour into a bowl or jar to stop cooking.Tip: If you have an electric stove, pay close attention because it may burn if you don't pay attention to it.
- Trim the ends and tops of the zucchini. Slice the zucchini using one of these methods (see Note 4). Transfer sliced/chopped zucchini to a large bowl.Option 1: For ½” pieces, slice the zucchini in half, lengthwise. Then slice both halves in half, lengthwise, so you have four quarters. If zucchini is fat, slice again so you have eighths. From there, slice the zucchini into ½” (~1 cm) pieces.Option 2: For skinny batons, cut the zucchini crosswise into 2-inch pieces. Slice each piece in half, lengthwise, then into ¼”-thick slabs (.5 cm thick). Now slice those slabs into ¼”-thick batons.
- Make the herby pistachio topping. Chop the pistachios. Stack the leaves of basil and roll them up like a cigar, then finely sliver the leaves (i.e., chiffonade). Do the same for the mint. For any small leaves, you can tear them with your hands.
- In a bowl, combine the basil, mint, chopped pistachios, lemon zest, and a few pinches of flaky salt and a generous amount of pepper. Mix together to combine. Slice the zested lemon in half and set aside for the next step.
- Assemble. Drizzle the zucchini with about 2 tablespoons of the chili oil. Squeeze on about ½ tablespoon lemon juice, and gently toss with a spatula. Add the herby pistachio topping and feta, and toss to combine. Taste, adding flaky salt or pepper to taste, or more chili oil for richness or lemon juice for tang.
- Store leftover chili oil in a jar in the fridge. It will last several weeks, though you may need to briefly leave it out at room temp to return the oil to its liquid state.
Notes
- Adjust chili flakes quantity to control heat; for milder spice, use 1-2 teaspoons or milder varieties like Aleppo pepper or gochugaru.
- Use roasted pistachios or almonds for better flavor and crunch; roasting can be done in oven or pan with care to avoid burning.
- Vegan feta adds creaminess and tang; if unavailable, substitute with homemade tofu feta or diced avocado for a creamy texture.
- Cut zucchini according to preference: ½-inch quarters for chunkier textures or thin batons for smaller pieces, though the latter takes more time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(as a side)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 89mg | 4% |
| Potassium | 808mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3627IU | 73% |
| Vitamin C | 42mg | 47% |
| Calcium | 167mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
