This zucchini salad is light, crisp, and refreshing, with fresh vegetables, lemony dressing, Parmesan, and basil. I like making it as a quick side dish, a healthy lunch, or a simple summer salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tablespoon lemon juice
1/4 cup Parmesan cheese, shaved
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt to taste
Black pepper to taste
2 tablespoons fresh basil, chopped
Directions
I wash and thinly slice the zucchini into rounds or ribbons using a vegetable peeler or mandoline.
I place the zucchini, cherry tomatoes, and red onion into a large mixing bowl.
In a small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until the dressing is smooth and combined.
I pour the dressing over the vegetables and toss gently until everything is evenly coated.
Then I add the shaved Parmesan cheese and fresh basil, then lightly toss again.
I let the salad sit for 10 minutes before serving so the flavors can blend.
I serve it chilled or at room temperature.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Calories: 140 kcal per serving
Variations
I like adding cucumber for extra crunch, avocado for creaminess, or toasted pine nuts for a nutty flavor. I can also swap Parmesan for feta if I want a tangier salad. For a heartier version, I add grilled chicken, chickpeas, or cooked quinoa.
Storage/Reheating
I store leftover zucchini salad in an airtight container in the refrigerator for up to 2 days. Since this is a fresh salad, I do not reheat it. I like giving it a gentle toss before serving again because the dressing can settle at the bottom.
FAQs
Can I make zucchini salad ahead of time?
Yes, I can make it a few hours ahead. I prefer adding the basil and Parmesan close to serving so they stay fresh.
Do I need to cook the zucchini?
No, I use raw zucchini for this salad. It gives the dish a crisp and refreshing texture.
Can I use a different cheese?
Yes, I can use feta, goat cheese, or Pecorino instead of Parmesan.
How do I slice zucchini thinly?
I use a mandoline, vegetable peeler, or sharp knife to make thin rounds or ribbons.
Can I make this salad vegan?
Yes, I leave out the Parmesan or use a dairy-free cheese alternative.
Conclusion
This zucchini salad is simple, fresh, and full of flavor. I like serving it when I want something quick, healthy, and bright without turning on the stove.
📖 Recipe:
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Zucchini Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This zucchini salad is light, crisp, and refreshing, featuring fresh vegetables, a lemon Dijon dressing, Parmesan cheese, and basil. It’s a quick and flavorful side dish, healthy lunch, or summer salad.
Ingredients
3 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup Parmesan cheese, shaved
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt to taste
Black pepper to taste
2 tablespoons fresh basil, chopped
Instructions
- Wash and thinly slice the zucchini into rounds or ribbons using a vegetable peeler, mandoline, or sharp knife.
- Place the zucchini, cherry tomatoes, and red onion into a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth.
- Pour the dressing over the vegetables and toss gently until evenly coated.
- Add the shaved Parmesan cheese and chopped basil, then toss lightly to combine.
- Let the salad sit for 10 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature.
Notes
Add cucumber for extra crunch, avocado for creaminess, or toasted pine nuts for added texture.
Swap Parmesan for feta, goat cheese, or Pecorino for a different flavor profile.
For a heartier meal, add grilled chicken, chickpeas, or cooked quinoa.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Toss gently before serving leftovers as the dressing may settle.
For a vegan version, omit Parmesan or use a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 6 mg
