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Char-striped grilled courgette ribbons topped with crumbled feta, torn mint, and toasted pine nuts on a ceramic platter

Grilled Courgette and Mint Salad with Feta and Pine Nuts

Char thick courgette planks on a hot grill pan, then toss warm with mint, lemon, feta, and toasted pine nuts for a smoky summer side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 254
Ingredients Method Notes

Ingredients
  

  • 4 courgette (zucchini) medium (about 600 g); trimmed, sliced lengthwise into 0.5 cm planks
  • 4 tbsp olive oil divided
  • 3/4 tsp fine sea salt plus more for grilling
  • 1/4 tsp black pepper
  • 1/4 cup red onion thinly sliced
  • 1 tbsp red wine vinegar
  • 1 clove garlic finely grated
  • 1 lemon zested and juiced
  • 1/2 cup fresh mint chopped
  • 100 g feta cheese crumbled
  • 2 tbsp pine nuts toasted
  • 1 pinch chili flakes optional

Method
 

  1. Trim the ends off the courgettes and slice them lengthwise into planks about 0.5 cm thick. Thinner slices will collapse and turn mushy on the grill.
  2. Toss the courgette planks with 2 tbsp olive oil and 1/2 tsp salt in a large bowl, then pat lightly dry with a paper towel to help them char instead of steam.
  3. Combine the sliced red onion, red wine vinegar, and a pinch of salt in a small bowl. Let it quick-pickle while you grill.
  4. Toast the pine nuts in an 8-inch skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Tip onto a plate to cool.
  5. Heat a 12-inch grill pan or outdoor grill to medium-high, about 230 C / 450 F. Lightly oil the grates or pan surface.
  6. Grill the courgette planks in batches of 4 to 5 pieces so they don't overlap, 2 to 3 minutes per side, until char-striped and tender-crisp, not mushy.
  7. Transfer grilled courgette to a platter and let it cool for 5 minutes.
  8. Whisk the remaining 2 tbsp olive oil with the lemon zest, lemon juice, grated garlic, and black pepper in a small bowl to make the dressing.
  9. Drain the pickled red onion and add it to the courgette along with the dressing and chili flakes. Toss gently to coat.
  10. Scatter mint, crumbled feta, and toasted pine nuts over the top just before serving. Serve warm or at room temperature.

Notes

  • Slice courgette at least 0.5 cm thick or it collapses on the grill.
  • Grill in batches so pieces sear instead of steaming in a crowded pan.
  • Toast pine nuts just until golden, they burn quickly once they start to color.
  • Add mint and feta right before serving so leaves stay bright and cheese stays crumbly.