I Could Eat This Zucchini Salad All Summer
You know those recipes you end up making almost by accident the first time? I think I accidentally invented this Zucchini Salad years ago (it was a fridge clean-out emergency, desperate for something green to go with grilled chicken and, embarrassingly, I still had my pajamas on). But, I’d say it’s now a staple—at least in my house. CSA season rolls in and suddenly, zucchinis are taking over my kitchen, multiplying like rabbits. Honestly, I like them best when they barely taste cooked at all. And yeah, I’ve even brought this to a backyard potluck, where my cousin Eric proclaimed it was the only salad he’d “actually eat again on purpose.” (I’ll take that as high praise coming from him.)
Why You’ll Love This (Or At Least Not Hate It)
I make this when I want something that feels fancy but comes together faster than you can say “forgot to defrost the chicken”—because who among us hasn’t done that? My family goes crazy for this because it’s super crunchy, fresh, and just a little tangy; also, if I’m being real, it’s an excuse to use up that lemon that’s looking a bit sad in the fruit bowl. (You know the one.)
The best part? There’s basically nothing to cook. Plus, if I’m in a rush, half the stuff is optional (I mean, don’t tell my mom that, but she overdoes it with the olive oil anyway). Even when I forget the cheese (which has happened more times than I’d like to admit), everyone still eats it, probably because the dressing is so zingy.
Here’s What You’ll Need (With My Substitutions)
- 2 medium zucchinis, sliced thin (courgettes, if you’re feeling fancy or British; sometimes I use a yellow squash because who’s going to know?)
- 1/4 red onion, sliced into wispy half-moons (white onion in a pinch, or just skip it if you have a hot date soon)
- A handful of fresh parsley (or basil, or—true story—one time I grabbed cilantro by mistake; not bad actually)
- Zest and juice of 1 lemon (I’ll be honest: I’ve used bottled lemon juice and, sure, it works, but it’s just not the same)
- 2 tbsp extra-virgin olive oil (my grandmother insists on “Colavita” but I use whatever’s on hand, sometimes even a cheap grocery brand and, honestly, I can’t always tell the difference)
- 1/4 cup shaved parmesan or feta (skip if you’re vegan or lactose doesn’t love you, or do both, why not!)
- Salt & pepper to taste (I use flaky salt if I’m feeling fancy)
- (Optional) A pinch of chili flakes or a handful of toasted pine nuts for crunch (or sunflower seeds if you’re out, which I always seem to be)
How I Throw This Together (Imprecise but Honest)
- Prep the veggies. Slice those zucchinis paper thin. If you have a mandoline, carefully use it (or don’t; I sliced my fingertip once, so now I just use a sharp knife—slower, but less Band-Aids).
- Toss in the onion. Take your red onion slices and maybe give ’em a rinse if they seem strong. (Sometimes they’re so potent I end up tearing up, no drama—just onions.)
- Mix the dressing right in the bowl. Lemon zest, juice, olive oil, and a little salt and pepper—no need for a tiny separate bowl because why wash another dish? Whisk it up. This is where I sneak a taste and adjust the salt, even though I probably shouldn’t; sometimes I add a drop more oil if it seems too tart.
- Toss it all together. Throw the zucchini, onion, and herbs into the bowl with the dressing, and combine gently (hands work better than any spoon here, honest). Sprinkle cheese on top, then the chili flakes or seeds if you’re into that.
- Let it sit. Here’s my weird trick: let it hang out for at least 10 minutes before serving. The flavors get chatty and the zucchini sort of softens (not a technical term, but you’ll see what I mean). Don’t worry if it looks a bit weird at this stage—the magic happens soon.
My Notes (Learned the Hard Way)
- If you slice the zucchini too thick, it gets clunky. Actually, I find it works better if you shave it thin, but not too thin or it’ll just fall apart (speaking form experience here).
- Don’t overdress or you’ll end up with a puddly mess. Trust me, I’ve done it—then you’re chasing soggy salad around your plate.
- Sometimes, if I forget the cheese, a sprinkle of toasted breadcrumbs kind of fills the gap. Bit weird but kind of addictive?
Variations I’ve Tried (Some Were Odd, One Was Awful)
- Added cherry tomatoes once—great color but they overwhelmed the zucchini a bit.
- Made it with cucumber instead of zucchini when I had a garden glut. Not bad, but didn’t absorb the dressing as well. I don’t actually recommend it.
- Little chopped mint in with the herbs—now that felt kinda posh.
- I even grated some garlic in once and, on second thought, maybe leave that for another dish unless you’re a garlic maniac.
Equipment (And Some Cheaty Substitutes)
- Mandoline slicer or sharp knife (or a vegetable peeler, if you’re brave; I’ve resorted to using my cheese slicer in a pinch. Worked surprisingly well!)
- Large mixing bowl
- Zester or the coarse side of a box grater—honestly, the back of a spoon against a lemon also does an okay job (not ideal, but hey—it’s resourcefulness, not a cooking show)
How to Store Leftovers (Not That You’ll Need To)
Honestly, in my house it never lasts more than a day; but if you’ve got leftovers, pop them in a sealed container in the fridge. It still tastes pretty good the next day, maybe even better? But don’t keep it longer than 24 hours or so, unless you like your salad a little… moody.
How I Like To Serve This
Here’s the thing: sometimes I serve this on its own, but my favorite way is with crusty bread and soft cheese. My kids always eat around the onions and then try to steal the pine nuts (little scamps). Occasionally, for a picnic, I load it on top of toasted baguette slices—very chic, if you ask me.
Learned-From-Mistakes Pro Tips
- Don’t rush the marinating step—once I tried, and it tasted…loud; like the flavors hadn’t said hello yet.
- One time I used some super old olive oil and, wow, it ruined the whole bowl. Fresh is best (that last bit sounded like my gran, but it’s true).
- If the onions seem angry (read: too sharp), let them sit in a splash of vinegar for a few minutes first. Game-changer!
Questions People (Actually) Ask Me
- “Can I prep this in advance?” Sort of! You can slice the veg ahead, but don’t toss it with dressing until about 10–15 minutes before serving or it goes a little limp.
- “Is this good for barbecues?” Absolutely—especially since it’s not mayo-based, so it won’t freak out in the sun. Plus, it’s light, so you can save room for the burgers.
- “Can you add protein?” For sure; grilled chicken is nice, or some chickpeas if you want it more filling. Once I threw in scallops and, well, let’s just say I wouldn’t do that again.
- “Raw zucchini? Is that safe?” Ha! Yes—it’s just like eating raw cucumber, promise. Make sure it’s fresh, though. (Don’t use one you found under a pile of old apples in the crisper. Learned the hard way.)
- “Do I have to peel it?” Nope, just wash ’em well; the skin actually adds a nice crunch. Plus, less faff for you.
Now, if you got this far, you’re probably ready to make Zucchini Salad (or you just like reading about food—either way, I’m happy you’re here). Just promise me you won’t try it with pickles. I did once. It was weird.
Ingredients
- 3 medium zucchinis
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon fresh basil, chopped
- Salt and black pepper to taste
Instructions
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1Wash the zucchinis and use a vegetable peeler or spiralizer to cut them into thin ribbons.
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2Place the zucchini ribbons in a large salad bowl. Add the cherry tomatoes and sliced red onion.
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3In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
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4Drizzle the dressing over the salad and toss gently to combine.
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5Top with crumbled feta cheese and chopped fresh basil before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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