Zucchini Salad – The Almond Eater

Celebrate summer with this no-cook Zucchini Salad. It’s the ultimate refreshing and colorful warm-weather side dish that tosses raw zucchini, tomatoes, red onion, pine nuts, cheese, and fresh herbs in a simple citrusy vinaigrette.

It’s no surprise that this eye-catching Raw Zucchini Salad is usually the first side dish to disappear at the cookout. Just like my tuna pasta salad or broccoli cauliflower salad, it’s a perfect summer salad that has everything you could ever want on a warm day! 

To make it, I combined crisp peak-season produce like zucchini, tomatoes, and red onion with soft and tangy cheese, toasted pine nuts, and fragrant fresh herbs before tossing them all in a vibrant lemony dressing. All you need are 15 minutes to throw it together—no marinating or cooking required.

And like any great summer salad, this one’s easy to play around with. Make it your own with your favorite fresh add-ins or top it with protein to turn it into a main dish! Regardless of the twists you take, this zucchini salad recipe will be a crowd-pleaser at any outdoor occasion.

Recipe features

• It’s full of summer flavor thanks to a combination of crisp zucchini, juicy tomatoes, red onion, basil, and a zesty lemon vinaigrette. 
• A no-cook side dish ready in just 15 minutes! Perfect for busy weeknights or last-minute invites.
• Enjoy it as a light side dish next to grilled bison burgers or Greek chicken skewers, or combine it with crispy tofu to turn it into a main meal.

Ingredients

Zucchini – Zucchini peaks during the summer months and should be easy to find at most grocery stores and farmers’ markets. Since we’re serving it raw in the salad, the fresher and better quality the zucchini is, the better! Opt for small to medium zucchinis (they tend to be sweeter and have fewer seeds than larger ones) that feel firm and have a deep green skin with very few blemishes.

Lemon vinaigrette – The salad dressing is simple! I combined olive oil, fresh lemon juice, garlic, salt, and pepper to make a light, zesty vinaigrette that lets the fresh summer produce shine.

Vegetables – I made this salad with grape tomatoes and red onion for bright summer flavors.

Pine nuts – Toasted pine nuts not only make this summer salad feel elegant, but they also add a boost of protein, fiber, and healthy fats. These nuts are known for being expensive, though, which is why it’s perfectly fine to replace them with almonds, walnuts, sunflower seeds, or pistachios.

Cheese – I’d recommend opting for a creamy, salty cheese like feta, goat cheese, parmesan, or fresh mozzarella pearls. For a dairy-free version, try a vegan feta-style cheese. 

Instructions

Step 1: Make the dressing. Whisk all of the dressing ingredients together in a small bowl or glass measuring cup until emulsified. Set it aside. 

Step 2: Toast the pine nuts. Toast the pine nuts in a dry skillet until they’re golden brown and fragrant. Remove the pan from the heat. 

Step 3: Toss the salad. Add the zucchini, tomatoes, onion, and basil to a large bowl. Drizzle half of the dressing over the vegetables, then gently toss everything together. 

Step 4: Finish and serve. Top the salad with the toasted pine nuts, cheese, and remaining dressing right before serving. Give it one final gentle toss, and enjoy!

Tips and FAQs

• Keep a close eye on the pine nuts while they’re toasting and keep them moving in the pan to prevent them from burning. You’ll know they’re done toasting when they turn golden and smell very nutty and buttery.
• Marinating the vegetables in some of the dressing will take the flavors over the top. Let the salad rest for 10 to 15 minutes before adding the cheese, nuts, and additional dressing.

Variations

• Play with fresh herbs – Don’t be afraid to toss in fresh mint, parsley, or even peppery arugula. Combine the fresh basil with a few others if you’re feeling fancy!
• Add extra raw vegetables – Any fresh, seasonal vegetables are welcome, like thinly sliced cucumbers, shaved fennel, bell peppers, sweet corn, or radishes.
• Turn it into a pasta salad – Adding cooked and cooled short-cut pasta (orzo, macaroni, penne, or bowtie pasta) will instantly make this summer zucchini pasta salad a showstopper.
• Give it a protein boost – To stretch this into a main dish, try adding plant-based proteins like chickpeas, white beans, tofu, or cooked quinoa. Chicken, shrimp, or salmon would also be good!

Serving suggestions

This zucchini salad is one of my favorites to bring to summer cookouts and BBQs because it travels so well and adds a light, zippy contrast to all the smoky, grilled favorites. It’s fantastic served alongside grilled burgers, sausages, ribs, chicken thighs, and more.

The leftover salad is great to have on hand, too. I’ll usually serve it next to a bowl of sun-dried tomato pesto pasta for a fuss-free family dinner or top it with leftover baked salmon or a chicken breast when I need a filling lunch.

Can you eat raw zucchini in a salad?

Yes, raw zucchini is completely safe to eat. I actually quite like how refreshing raw zucchini is when it’s sliced thin! The thinner or smaller it’s sliced, the better its taste and texture.

Do I need to peel the zucchini first?

Nope! Zucchini skin is tender, nutritious, and gives the salad a lovely pop of green. Just wash the zucchinis and trim the ends before slicing as desired. 

Storage

Make ahead: If you want to get a head start on this salad, feel free to chop the veggies and make the dressing 1 day ahead, then store them separately in the fridge. Before serving, toss everything together with the cheese and pine nuts.

Refrigerator: The leftover zucchini salad can be stored in an airtight container in the fridge for up to 2 days. For the best texture, enjoy it within 24 hours.

More zucchini recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Zucchini Salad

Celebrate summer with this no-cook Zucchini Salad. It’s the ultimate refreshing and colorful warm-weather side dish that tosses raw zucchini, tomatoes, red onion, pine nuts, cheese, and fresh herbs in a simple citrusy vinaigrette.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Instructions

• Make the dressing: whisk all dressing ingredients together in a small bowl or glass measuring cup; set aside.

• Next, toast the pine nuts: add the pine nuts to a skillet and heat over medium heat, stirring occasionally, until they’re fragrant and golden brown in color; remove from the heat.

• Add the zucchini, tomatoes, onion, and basil to a large bowl, then drizzle half of the dressing over top and toss to combine. Wait to add the cheese and pine nuts until you’re ready to serve.

• Once ready to eat/serve, add the pine nuts and cheese, along with the remaining dressing. Enjoy!

Notes

*Calories are per serving and are an estimation. 

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 226mg | Potassium: 772mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1457IU | Vitamin C: 49mg | Calcium: 113mg | Iron: 2mg

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