Come August in my part of the world, the produce is bursting out of the markets and grocery stores. It really is the best time of year to cook in my opinion. Zucchini is almost always in my crisper. It’s inexpensive, versatile, and really takes on any flavors you want to throw at it. For this recipe, I like using a combination of both yellow and green zucchini so that the colors really pop, but feel free to use whatever you can get your hands on. Its firm and toothsome nature makes it great to use in fresh salads like this one.

While lots of people like to slice it thinly or use a vegetable peeler to shave strips into a salad, I prefer it here diced. I find that the ribbons, while gorgeous, tend to stick together. Also, pro tip: cutting your vegetables roughly the same size as the beans means that every bite will have a great combination of all the parts of the salad, which equals better flavor. Use a feta that crumbles well and keeps its shape for this particular recipe. While I love creamy fetas, they tend to get lost in the shuffle while stirring everything together. This salad is best eaten the same day but will last in the fridge for up to 3 days for leftovers.

Mint is an amazing addition, but if it’s not your jam, feel free to use basil or parsley. This is also a great dish to double if you’re feeding a crowd.

Table of Contents

• Ingredients you will need for this Zucchini and White Bean Salad with Feta and Mint
• How to make this Zucchini and White Bean Salad recipe
• Tips and tricks to make the best Zucchini and White Bean Salad
• FAQ

Ingredients you will need for this Zucchini and White Bean Salad with Feta and Mint

This simple yet vibrant salad comes together with just a few fresh ingredients:

• 4 zucchini, diced (use a mix of yellow and green for added color)
• 1 can (400g) white beans, drained and rinsed
• 1 cup crumbled feta cheese
• Zest of 1 lemon
• ¼ cup lemon juice (freshly squeezed)
• 1 tablespoon liquid honey
• ¼ cup olive oil
• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt
• ¼ cup roughly chopped fresh mint leaves (or substitute with basil or parsley)

How to make this Zucchini and White Bean Salad recipe

Follow these simple steps to prepare your refreshing Zucchini and White Bean Salad:

1. Prepare the Salad: In a large bowl, combine the diced zucchini, drained white beans, and crumbled feta cheese.
2. Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, liquid honey, olive oil, salt, and freshly ground black pepper until well combined.
3. Assemble the Salad: Pour the dressing over the zucchini mixture and toss everything together gently until evenly coated.
4. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste the salad and adjust the seasoning with more lemon juice or olive oil if needed.

Tips and tricks to make the best Zucchini and White Bean Salad

• Cut the zucchini to match the size of the beans: This ensures that every bite has a perfect balance of flavors and textures.
• Use a crumbly feta: A crumbly feta will hold its shape better in the salad, providing a delightful contrast to the tender zucchini and creamy beans.
• Serve fresh: While the salad can be stored in the fridge for up to 3 days, it’s best enjoyed on the day it’s made when the flavors are at their peak.
• Customize your herbs: If you’re not a fan of mint, try substituting with fresh basil or parsley for a different flavor profile.

FAQ

Can I prepare this salad ahead of time?

Yes, you can prepare the salad up to a day in advance. Store it in the fridge and give it a good stir before serving. You may want to add a bit more lemon juice or olive oil if the vegetables have absorbed too much of the dressing.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. This salad is great for a quick lunch or as a side dish with dinner.

Can I use other types of beans?

Certainly! Cannellini beans or chickpeas would also work well in this salad.

What other dressings can I try?

You can experiment with a simple balsamic vinaigrette or a tangy yogurt-based dressing for a different take on this salad.

And that’s it for this Zucchini and White Bean Salad with Feta and Mint! If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of delicious cottage recipes, check out my other recipes here. Feel free to leave any questions, comments, or reviews! I’d love to hear from you!

Zucchini and White Bean Salad with Feta and Mint

Print Recipe

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5 from 2 reviews

• Author: Andrea Buckett

Ingredients

4 zucchini, diced 1 can white beans, drained and rinsed 1 cup crumbled feta cheese Zest of 1 lemon 1/4 cup lemon juice 1 tablespoon liquid honey 1/4 cup olive oil 1 teaspoon freshly ground pepper 1/2 teaspoon salt 1/4 cup roughly chopped fresh mint leaves

Instructions

1. Add the zucchini, white beans and feta to a bowl.
2. Whisk together the lemon zest, juice, honey, olive oil, salt and pepper. Pour the dressing over the zucchini mixture and toss to combine. Cover and refrigerate for at least 30 minutes before serving. 
3. Remove from the fridge and taste for seasoning, add more lemon juice or olive oil if the vegetables have soaked up all flavour from the dressing.