Ensalada de nopales with grilled zucchini and feta Recipe
This salad combines slightly tangy nopales cactus with grilled zucchini, salty feta and fresh cilantro. In Mexico, big bowls full of vegetables like this often appear on the table on hot days, when no one feels like heavy, hot dishes. The flavors are a bit like a Mediterranean salad, but with a distinct Mexican touch of lime and chili.
Ensalada de nopales with grilled zucchini and feta brings together Mexican and Mediterranean cooking: slightly tangy cactus, smoky zucchini from the grill pan and salty feta create a very bold yet still light combination. It’s especially good on hot days when you want something fresh but more characterful than a simple lettuce-and-tomato salad. Cilantro, lime and chili give it a distinctly Mexican flair that’s hard to find in European-style salads.
Chef's tips
Make sure the zucchini isn’t sliced too thinly – at about 0.5 cm it will stay firm and won’t turn to mush in the pan. After draining the nopales, rinse and dry them really well; otherwise their natural slime will thin the dressing and the salad will lose its lightness. Don’t mix the feta too vigorously – add it at the end and just gently fold it in so you keep distinct chunks instead of turning it into a paste.
How to serve
Serve as a standalone light lunch on a hot day or as a colorful side to grilled fish or shrimp. It pairs beautifully with well-chilled dry white wine (such as sauvignon blanc) or a simple lime-and-mint agua fresca. For a summer get-together on the balcony, place it in a big bowl in the middle of the table, next to a bowl of nachos and a simple tomato salsa.
Ingredients
- nopales - 200 g
- zucchini - 1 piece
- feta cheese - 80 g
- cherry tomatoes - 150 g
- red onion - 0.5 piece
- chili pepper - 0.5 piece
- cilantro - 3 tablespoon
- vegetable oil - 1 tablespoon
- olive oil - 3 tablespoon
- lime - 1 piece
- honey - 1 teaspoon
- salt
- black pepper
Preparation
- Wash the zucchini, trim the ends and slice lengthwise into thin slices or half-slices about 0.5 cm thick. Drizzle with 1 tablespoon of oil, lightly salt and toss.
- Heat a grill pan or regular pan over medium-high heat. Arrange the zucchini slices in a single layer and cook for 2–3 minutes on each side, until darker grill marks or light browning appear. Transfer to a plate to cool slightly.
- Drain the nopales from their brine, rinse under running water and drain very well. If you’re using freshly cooked cactus, wait until it cools down.
- Halve the cherry tomatoes. Slice the red onion into thin slivers. Finely chop the chili pepper, removing the seeds if you don’t want the salad too hot.
- In a small bowl, make the dressing: mix the lime juice, finely grated zest (only the green part), olive oil, honey, a pinch of salt and pepper. Whisk until the dressing is smooth and emulsified.
- In a large bowl, combine the nopales, grilled zucchini, tomatoes, onion and chili. Pour over the lime and olive oil dressing and gently toss so you don’t crush the vegetables.
- Crumble the feta into smaller pieces and add to the salad together with the chopped cilantro. Gently toss once more. Taste and adjust the seasoning with extra salt and pepper if needed.
- Serve immediately or after chilling in the fridge for 20–30 minutes to let the flavors meld.
Storage
Store leftovers in an airtight container in the fridge and eat within 1 day; the vegetables will soften over time, so it’s best to keep the feta and dressing separate if you plan ahead.
