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
