Zucchini Salad with Walnuts and Dill

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Another fast and easy salad for the Middle Eastern mezze platter. The walnuts add a nice crunch. If fresh dill is unavailable, you could use mint instead.


  • Salt
  • 2 cups diced (¾ inch) zucchini
  • ¼ cup walnuts, toasted and coarsely chopped
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons (or to taste) chopped fresh dill
  • freshly ground pepper


    Heat a medium pot of water to boiling. Salt the water, add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water to stop the cooking. Place the zucchini in a mixing bowl.

    Whisk together the walnuts, olive oil, lemon juice, dill, and salt and pepper to taste. Pour over the zucchini and toss to coat.