Charred Zucchini Salad With Lemon Basil Pistachio Oil tastes smoky, bright, and herby, with crunchy nuts and creamy cheese in every bite. It works perfectly for weeknight dinners or casual entertaining, and you can pull it together in about 30 minutes. I first made a version of this on a sweltering July evening in my tiny apartment kitchen, and I still remember standing over a screaming hot pan thinking, “Well, at least the salad tastes cool.”
Why You Should Try This Charred Zucchini Salad With Lemon Basil Pistachio Oil
This salad turns humble zucchini into something that tastes restaurant-level: smoky edges, tender centers, and a punchy lemon basil pistachio oil that hits all the right notes. The pistachios add crunch and richness, while the basil and lemon keep everything fresh and bright.
You can serve it warm or at room temperature, so it fits potlucks, picnics, and lazy dinners when you refuse to turn on the oven. It also works as a side or a light main, especially if you add a little protein on top.
“This Charred Zucchini Salad With Lemon Basil Pistachio Oil tastes like a fancy bistro dish that somehow wandered into your kitchen and decided to stay. ★★★★★”
Ingredients You’ll Need
Zucchini and salad base
- 4 medium zucchini, sliced into 1/4-inch thick planks or rounds
- Choose firm zucchini with shiny skin and no soft spots.
- 2 tablespoons olive oil, plus more as needed
- Use a neutral, everyday extra-virgin oil here since the pistachio oil brings the big flavor.
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup crumbled feta or goat cheese
- Feta gives a salty, briny kick; goat cheese tastes tangier and creamier.
- 1/4 cup thinly sliced red onion or shallot
- 1/4 cup fresh basil leaves, torn
- 1 tablespoon chopped fresh parsley (optional, but nice for color)
Lemon basil pistachio oil
- 1/3 cup shelled roasted pistachios, unsalted or lightly salted
- If you only have salted pistachios, reduce the added salt in the recipe.
- 1/3 cup good extra-virgin olive oil
- Use your nicer bottle here since this carries a lot of flavor.
- 1 packed cup fresh basil leaves
- Zest of 1 lemon
- 2–3 tablespoons fresh lemon juice, to taste
- 1 small garlic clove, minced or grated
- 1/4–1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper
Optional add-ins and substitutions
- Handful of arugula or baby spinach for extra greens
- Shaved Parmesan instead of feta or goat cheese
- Toasted almonds or walnuts instead of pistachios
- Yellow squash mixed with zucchini for color
Equipment list
- Large cast iron skillet, grill pan, or outdoor grill
- Medium mixing bowl for the salad
- Small food processor or high-speed blender for the pistachio oil
- You can also use a mortar and pestle and a little patience.
- Cutting board and sharp knife
- Tongs or spatula for flipping zucchini
- Microplane or fine grater for lemon zest and garlic
- Measuring cups and spoons
Tips & Tricks
- Pat the zucchini dry after slicing so it chars instead of steaming.
- Heat the skillet or grill until it smokes lightly before adding zucchini for deeper char marks.
- Toss zucchini in oil, salt, and pepper right before cooking so it does not release too much water.
- Avoid crowding the pan; cook zucchini in batches so each piece gets good color.
- Slice zucchini on a slight diagonal to increase surface area for more char and better texture.
- Pulse the pistachio oil instead of blending it completely smooth so it keeps some texture.
- Taste the lemon basil pistachio oil and adjust lemon juice and salt at the end; the flavor should taste bright and slightly punchy.
- Add the cheese after the zucchini cools slightly so it softens a bit but does not melt into a puddle.
- Serve the salad slightly warm or at room temperature for the best flavor.
- Double the lemon basil pistachio oil and keep extra in the fridge for drizzling on grilled chicken, fish, or roasted vegetables.
How to Make Charred Zucchini Salad With Lemon Basil Pistachio Oil
Step 1: Prep the zucchini
Slice the zucchini into 1/4-inch planks or thick rounds, then spread them on a clean kitchen towel. Pat both sides dry to remove surface moisture. Toss the slices in a bowl with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
If you use red pepper flakes, sprinkle them in now. Set the zucchini aside while you make the lemon basil pistachio oil.
Step 2: Make the lemon basil pistachio oil
Add pistachios, basil leaves, lemon zest, lemon juice, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a small food processor. Pulse a few times to chop everything finely. Stream in the extra-virgin olive oil while you pulse until the mixture looks like a loose, spoonable sauce with small bits of pistachio.
Taste and adjust with more lemon juice or salt until the flavor pops. If the mixture looks too thick, add a teaspoon or two of water or more olive oil to loosen it.
Step 3: Char the zucchini
Heat a large cast iron skillet or grill pan over medium-high heat until it feels very hot and a drop of water sizzles on contact. Lay the zucchini slices in a single layer in the pan. Cook without moving them for 3 to 4 minutes until the underside develops deep brown spots and a bit of char.
Flip the slices and cook another 2 to 3 minutes until tender but not mushy. Transfer the cooked zucchini to a plate and repeat with the remaining slices, adding a drizzle of oil if the pan looks dry.
Step 4: Build the salad
Place the warm zucchini in a large mixing bowl. Add the sliced red onion or shallot and toss gently. Spoon a few tablespoons of the lemon basil pistachio oil over the zucchini and toss again so every piece gets a light coating.
Taste and sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper if needed. Add the crumbled feta or goat cheese and most of the torn basil leaves, then toss gently one more time.
Step 5: Finish and serve
Transfer the salad to a serving platter or shallow bowl. Drizzle more lemon basil pistachio oil over the top, letting some pool around the edges. Scatter the remaining basil leaves and chopped parsley over everything.
Sprinkle extra pistachios on top if you want more crunch. Serve warm or at room temperature, with any extra pistachio oil on the side for drizzling.
What to Serve with Charred Zucchini Salad With Lemon Basil Pistachio Oil
This Charred Zucchini Salad With Lemon Basil Pistachio Oil pairs nicely with simple grilled chicken, roasted salmon, or a pan-seared tofu steak. You can spoon it over cooked quinoa, couscous, or farro for a more filling vegetarian main. It also tastes great next to a bowl of lentil soup or tomato soup when you want a lighter meal.
Serve it with sparkling water, iced tea, or a citrusy mocktail to match the bright lemon flavors. I also like it with a side of crusty bread so I can mop up every last drop of that pistachio oil.
Storage Options
- Store leftover Charred Zucchini Salad With Lemon Basil Pistachio Oil in an airtight container in the fridge for up to 3 days.
- Keep extra lemon basil pistachio oil in a separate small jar in the fridge for up to 5 days, and stir before using.
- Avoid freezing this salad, since zucchini turns mushy and watery after thawing.
- Reheat gently in a skillet over low heat for a few minutes or enjoy it straight from the fridge as a chilled salad.
Charred Zucchini Salad With Lemon Basil Pistachio Oil
Ingredients
Instructions
- Slice the zucchini into 1/4-inch planks or thick rounds, then spread them on a clean kitchen towel and pat both sides dry to remove surface moisture.
- Toss the zucchini slices in a bowl with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. If using red pepper flakes, sprinkle them in now and set the zucchini aside.
- Add the pistachios, basil leaves, lemon zest, lemon juice, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to a small food processor.
- Pulse a few times to chop everything finely, then stream in the extra-virgin olive oil while pulsing until the mixture becomes a loose, spoonable sauce with small bits of pistachio.
- Taste and adjust with more lemon juice or salt until the flavor is bright and punchy. If the mixture is too thick, add a teaspoon or two of water or more olive oil to loosen it.
- Heat a large cast iron skillet or grill pan over medium-high heat until very hot and a drop of water sizzles on contact.
- Lay the zucchini slices in a single layer in the pan and cook without moving them for 3 to 4 minutes, until the underside develops deep brown spots and a bit of char.
- Flip the slices and cook another 2 to 3 minutes, until tender but not mushy. Transfer the cooked zucchini to a plate and repeat with the remaining slices, adding a drizzle of oil if the pan looks dry.
- Place the warm zucchini in a large mixing bowl and add the sliced red onion or shallot, tossing gently to combine.
- Spoon a few tablespoons of the lemon basil pistachio oil over the zucchini and toss again so every piece gets a light coating.
- Taste and sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper if needed. Add the crumbled feta or goat cheese and most of the torn basil leaves, then toss gently one more time.
- Transfer the salad to a serving platter or shallow bowl and drizzle more lemon basil pistachio oil over the top, letting some pool around the edges.
- Scatter the remaining basil leaves and chopped parsley over the salad. Sprinkle extra pistachios on top if desired and serve warm or at room temperature.
Notes
Approximate per serving (4 servings): 290 calories; fat 26 g; saturated fat 6 g; carbohydrates 10 g; fiber 3 g; sugars 5 g; protein 7 g; sodium 520 mg. Values will vary based on exact ingredients, cheese choice, and portion size.
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