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This raw zucchini salad is everything I love about summer in a bowl! It has fresh zucchini ribbons tossed with herbs, toasty pine nuts, and salty feta cheese in a zesty lemon dill dressing.
Zucchini might be my favorite summer vegetable. I love it sliced straight from the garden, grilled for salad, or fried into crispy zucchini fritters. I can’t get enough!
You guys, I’ve found the perfect summer side dish! Zucchini, lemon, and crumbled feta give this raw zucchini salad all the Mediterranean vibes, with fresh basil and pine nuts for a pesto-inspired finish.
If I close my eyes while taking a bite, it’s almost like I’m basking in the sunshine in the Italian countryside. Almost. I can’t wait to serve this zucchini salad with our favorite grilling recipes, like this juicy grilled chicken or a toasty grilled pizza. I’m certain you’re going to love it, too!
Why You’ll Love This Raw Zucchini Salad Recipe
- Quick. I love this salad because it’s delicious, but also because I can have it on the table in a matter of minutes. There’s no need to cook the zucchini beforehand– I slice it up raw for all that veggie flavor and crunch.
- Fresh ingredients. This salad recipe has all sorts of summery ingredients wrapped up in an easy side dish: fresh garden zucchini and herbs, salty feta, and crunchy pine nuts tossed in a mouthwatering lemon dressing. The flavors are so refreshing, especially on a warm day.
- Customizable. The salad is great as a side or a main, and I love finding new ways to change up the flavors. Swap pine nuts for actual nuts, feta for goat cheese, or you can grill the zucchini or change the dressing if you’d like. The tasty options are endless!
Salad Ingredients
The salad itself is super simple, made with just 4 ingredients. If you’re lucky enough to grow zucchini in your backyard, this recipe is a great way to put it to good use. Otherwise, I usually find what I need at my local farmer’s market. Here are some notes. Have a scroll to the recipe card for a printable ingredients list with the full amounts.
- Zucchini – You’ll need fresh zucchini, even better if it’s from the garden. Look for medium-sized zucchinis (larger ones tend to have less flavor), that are firm without any blemishes or soft spots.
- Pine Nuts – I recommend toasting the pine nuts to bring out their flavor. You can also substitute pine nuts with chopped toasted walnuts or pecans instead.
- Basil – Chopped into ribbons. Please, use fresh basil, and not the dried kind!
- Feta – I love creamy crumbled feta in this salad. Other tasty options are goat cheese, shaved parmesan, or crumbled blue cheese.
How to Toast Pine Nuts
Toasting the pine nuts for this salad is optional, but it does make the flavors pop. You can toast pine nuts easily in a skillet on the stovetop, the same way you’d toast walnuts or pumpkin seeds. Add the pine nuts to a dry pan in a single layer. Cook over medium-low heat, stirring occasionally until the kernels are golden and nutty-smelling. They’ll toast quickly– it usually takes about 2-5 minutes, so keep a close eye to avoid burning.
How to Make a Zucchini Salad
Once I have my ingredients ready, I slice the zucchini lengthwise into long, thin ribbons. A mandolin food slicer comes in handy here. If you don’t have a mandolin, though, a sharp knife and some patience work just as well.
Next, all you do is toss your fresh zucchini ribbons in a bowl with toasted pine nuts, basil, and feta cheese. Finish off with a coating of zesty lemon dressing (see below), and serve!
Zesty Lemon Salad Dressing
I dress this raw zucchini salad with a simple and fresh lemon dill dressing. It’s easy to make with just a handful of ingredients from the fridge. Simply whisk together fresh dill, garlic, and shallot with olive oil, a squeeze of fresh lemon juice, Dijon mustard, and a little honey for sweetness. Season the dressing to taste with salt and pepper, then drizzle it over the salad. The flavors work so well!
Recipe Tips and Variations
- Make the dressing ahead. I find that garlicky salad dressings turn out best when they’re mixed a day or so in advance. When possible, prepare the dressing and store it in a jar in the fridge overnight. Refrigerating gives the flavors a chance to meld and helps to mellow out the sharpness of the garlic.
- More dressings. Pretty much any dressing goes well with this zucchini salad. I love this recipe dressed with my copycat La Scala Dijon vinaigrette, this easy Italian dressing, and most of my other homemade salad dressings.
- Spiralize the zucchini. Rather than slicing the zucchini into ribbons, use a spiralizer to make a raw zoodle salad instead.
- Try it grilled. Make a grilled zucchini salad for a cooked variation. Remember to let the zucchini cool completely before tossing it with the dressing and other ingredients.
What to Serve With Zucchini Salad
This zucchini salad is the ultimate summer side dish. I love it paired with everything from grilled chicken and grilled steak, to pan-seared bruschetta chicken and juicy shrimp scampi. As a light lunch, I’ll serve the protein over top of the salad! Nothing washes down a summer meal better than a refreshing Campari spritz or a glass of white wine sangria. And you’ll definitely want to try a scoop of tiramisu ice cream for dessert!
Storing Leftovers
This raw zucchini salad stores well, even when it’s dressed. It almost becomes a sort of marinated zucchini salad after one night in the fridge. Refrigerate leftovers in an airtight container and enjoy them within 1-2 days.
More Ways to Use Zucchini
- Zucchini Goat Cheese Pizza
- Skillet Zucchini and Mushrooms
- Stuffed Zucchini Boats
- Tomato and Zucchini Frittata
- Air Fryer Zucchini Crisps
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Zucchini Salad
Ingredients
For the dressing
- 2 tablespoons minced shallot
- 1 clove garlic, minced
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon honey
- salt and freshly ground black pepper, to taste
For the salad
- 3 medium zucchinis
- ⅓ cup toasted pine nuts
- ¼ cup chopped fresh basil
- ⅓ cup crumbled feta cheese
Instructions
- Make the dressing. In a small bowl, whisk together the shallot, garlic, olive oil, Dijon, lemon juice, dill, and honey. Give the dressing a taste and season with salt and pepper if desired.
- Slice the zucchini. Use a mandolin to slice the zucchini into very thin strips, lengthwise. If you don’t have a mandolin, you can use a sharp knife.
- Assemble the salad. In a large salad bowl, toss together the zucchini, pine nuts, basil, and feta.
- Dress the salad. Pour the dressing over the salad and toss to coat the zucchini ribbons.
- Serve. Serve cold or at room temperature.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
