Summer Zucchini Salad
This Summer Zucchini Salad brings together zucchini spirals, olives, sun-dried tomatoes, and vibrant citrus dressing to make a quick and easy cold summer side dish.
In the summertime, when zucchini harvests are booming, I like to switch up how I prepare zucchini as often as possible. That lessens the chances of us getting burned out on too much zucchini. However, I’m okay with serving this summer zucchini salad on repeat because there is simply no way we could ever get sick of it.
Adapted from the Everyday Paleo Family Cookbook by Sarah Fragoso, this light and refreshing raw salad is made with spiralized zucchini, plump olives, sweet and juicy sun-dried tomatoes, and a zesty lemon vinaigrette.
This healthy zucchini salad is one of our favorite cold summer side dishes. It’s SUPER quick and easy to throw together, so it is my go-to dish to bring to picnics and summertime potlucks. It’s always met with rave reviews and recipe requests.
Citrus dressing, crisp zucchini spirals, salty olives, and juicy sun-dried tomatoes are a winning flavor and texture combination. Pair this side dish with grilled barbecue chicken or garlic-lime grilled flat iron steak for the most delicious summer meal ever.
Why You’ll Love This Recipe
- Quick and easy. Make a gourmet-tasting side dish in minutes with just a handful of healthy ingredients.
- This raw zucchini salad can easily be adapted for vegan, paleo, and Whole30 diets.
- It is the perfect light and refreshing side dish for summer outdoor gatherings.
- Easy to customize with different vegetables and flavors.
Ingredients You’ll Need
- Zucchini (small to medium size) – Zucchini are high in vitamin A, vitamin C and carotenoids. They can be used interchangeably with yellow squash in this recipe.
- Fresh Flat Leaf Italian Parsley – enhances the fresh-tasting natural flavors.
- Sun-Dried Tomato (packed in olive oil; minced) – gives this salad pops of robust, sweet tomato flavor.
- Kalamata Olives (chopped) – gives this dish a Mediterranean-inspired flavor.
- Red Onions (or shallots; thinly sliced) – If possible, use a mandoline to slice the onions as thinly as you can. If the onions are sliced to thick, they may overpower the dish. If sliced thinly they add the perfect amount of sweet and savory mild onion flavor.
- Lemon Vinaigrette Dressing – Use your favorite store-bought lemon vinaigrette dressing. For a less citrus-forward zucchini salad, you can use a store-bought balsamic vinaigrette or this maple balsamic vinaigrette. For vegan, paleo and Whole30 purposes, always double-check those labels!
- Salt & Pepper – to taste.
Recommended Equipment:
- Vegetable Spiralizer – This affordable and user-friendly gadget spirals fruits and veggies into a variety of different shapes and sizes. I’m obsessed with my countertop spiralizer. You can also use a handheld vegetable spiralizer.
*To make thin round noodles, a julienne peeler works great. To make long, thin flat noodles perfect for zucchini lasagna, use a mandoline slicer. Having some sort of mechanism to make zoodles is worth having in your possession. The list of things you can make with veggie “pasta” is endless!
How To Make Zucchini Salad
Follow these quick and easy steps to make this cold and refreshing summer salad.
Step 1 – Make Zucchini Noodles:
Wash and dry zucchini and place on a cutting board. With a sharp knife, cut off the ends of the zucchini so the surface of both ends is flat. Make a 1/4″ deep cut down the center of the zucchini vertically (so the zucchini doesn’t spiral into one super long noodle) and use a spiralizer to slice the zucchini into spaghetti-shaped noodles.
Step 2 – Toss Zucchini Salad:
In a large mixing bowl, add zucchini, chopped parsley, minced sun-dried tomatoes, olives, and sliced onion. Add in vinaigrette and salt and pepper. Toss the salad gently to combine. Add more salt and pepper to taste.
Step 3 – Marinate Zucchini Salad & Serve:
Cover salad and transfer to the refrigerator for at least 30 minutes. Gently toss again prior to serving.
Recipe Tips
- What’s left of the whole zucchini after it’s spiralized won’t be much more than a mushroom-shaped bite, but why waste it? You can snack on it raw or use it in another dish.
- Be sure to let the salad chill in the fridge for at least 30 minutes before serving. This salad tastes even better if left to chill overnight. The ingredients marinate together and become more flavorful.
- To freshen up the flavors after storing, toss in a splash of freshly squeezed lemon juice, zest, and a pinch of fresh parsley.
- Select zucchini that are small to medium in size, dark green with a woody stem, and feel heavy. Small zucchini are less watery and have fewer seeds than larger ones.
Variations
Mediterranean Zucchini Salad: Give this salad even more Mediterranean-inspired fresh flavor by adding chopped artichoke, thinly sliced cucumber, Feta cheese, fresh Greek oregano, pepperoncini peppers, chickpeas, fresh basil, etc.
Add rich cheese and crunchy nuts: This salad pairs well with freshly grated parmesan and rich, aged cheeses, You could also add a little crunch with chopped walnuts or pistachios.
Add Protein: Make this healthy zucchini salad a meal by adding grilled chicken, fish, shrimp, or steak.
Storing & Freezing
Storing: This salad becomes even more flavorful when made ahead. The ingredients marinate together and become more flavorful. Just be sure to store zucchini salad in an airtight container and use it within 3 to 4 days. Any longer and the salad will start to become soggy.
Freezing: is not recommended.
Recipe FAQ
Yes! Raw zucchini is mild tasting as is and it absorbs and supports any flavors added to it.
Absolutely. Zucchini and yellow summer squash can be used interchangeably in this recipe or you can use a colorful combination of both.
Most of this recipe is made with inherently Whole30 compliant ingredients but always double-check your ingredients. For the vinaigrette, Tessemae’s Lemon Garlic Vinaigrette is delicious and Whole30 approved.
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Summer Zucchini Salad
Ingredients
- 2 zucchini small to medium size, sliced using a spiral slicer
- 1 1/2 tbsp flat leaf Italian parsley
- 2 tbsp sun-dried tomatoes packed in olive oil minced
- 1/3 cup kalamata olives chopped
- 1/4 cup red onions thinly sliced using a mandolin slicer
- 2 tbsp store-bought lemon vinaigrette dressing Or this homemade vinaigrette
- Salt and pepper to taste
Instructions
- Place the zucchini, parsley, tomatoes, olives and onions in a mixing bowl.
- Add the vinaigrette, salt and pepper.
- Toss the salad.
- Place in the refrigerator for 30 minutes prior to serving.
Notes
- What’s left of the whole zucchini after it’s spiralized won’t be much more than a mushroom-shaped bite, but why waste it? You can snack on it raw or use it in another dish.
- Be sure to let the salad chill in the fridge for at least 30 minutes before serving. This salad tastes even better if left to chill overnight. The ingredients marinate together and become more flavorful.
- To freshen up the flavors after storing, toss in a splash of freshly squeezed lemon juice, zest, and a pinch of fresh parsley.
- Select zucchini that are small to medium in size, dark green with a woody stem, and feel heavy. Small zucchini are less watery and have fewer seeds than larger ones.
Nutrition
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Glad you both loved the recipe! I love sundried tomatoes, Bree. It does bring great flavor to this salad.
Love this Amee! So creative and I bet the sundried tomatoes give it a great kick!
What a beautiful and refreshing salad. An eternal Zucchini lover, this made my day!