Could this zucchini salad with a cracked wheat and chilli dressing be your new favorite summer side?

If you're looking for a fresh and fragrant take on a green salad that will effortlessly elevate your summer fare, this is it

Zucchini
(Image credit: Future)

A superior green garden salad, and a dream for anyone with their own veg patch, this zucchini salad with fennel and pea is made heartier with bulgar wheat and has a gentle kick from chilli dressing. Add this to your summer salads repertoire, stat.

Throw it together in minutes, for a wonderfully summery side to serve up at an alfresco lunch or as part of a summer barbecue menu – it cuts through the rich flavors of grilled chicken or lamb and complements delicate fish beautifully.

Ingredients

  • Serves 6
  • 3.5 oz cracked or bulgur wheat
  • 4 tbsp extra virgin olive oil
  • Juice of ½ large lemon
  • ½ green chilli, deseeded and finely chopped
  • 2 large zucchini
  • 2 large fennel
  • 7 oz peas in their pods, podded (or about 2.5 oz ready-shelled raw peas)
  • 2.1 oz mixed green leaves, we used a mixed bag with plenty of pea shoots
  • A handful of small mint leaves

The Homes & Gardens method

Zucchini plate

(Image credit: Future)
  1. Cook the cracked or bulgur wheat according to packet instructions. Refresh, drain, then place into a large bowl.
  2. Add the olive oil, lemon juice, and chilli, season with salt and pepper and toss through.
  3. Thinly slice the zucchini and fennel and toss these into the bowl then cover and keep chilled. The best way to slice zucchini is with a mandolin with a hand guard (OXO Good Grips mandolin at Amazon is our tried-and-trusted pick).
  4. Just before serving, toss in the raw peas, salad leaves, and mint and adjust the seasoning to taste.

If you're a fan of zucchini, you'll also love our griddled zucchini and runner bean salad with tahini sauce; another gorgeous side dish which involves some extra veg grilling. And if you're looking to upgrade your grill this summer, our guide to the best grills is where to find the best for your buck.

Food Writer

Alice Hart is a food writer and recipe developer, working across a wide variety of media, from magazines to books. Alice’s recipe books are based on wholesome produce and seasonal eating, and while she takes a balanced approach, using wholefoods and vegetables wherever possible, she also finds joy in an excellent cake. Alice is also invested in sports nutrition and is a Level 3 personal trainer, a seasoned endurance sports competitor and a trained chef.

You must confirm your public display name before commenting

Please logout and then login again, you will then be prompted to enter your display name.