This fresh Zucchini Salad shaves raw zucchini into thin ribbons, then tosses them in a bright lemon dressing with toasted pine nuts, herbs, and creamy burrata. It is an easy, crave-worthy summer salad ready in 15 minutes.
If you’ve never eaten raw zucchini salad, the secret is texture. I use a vegetable peeler to make long zucchini ribbons, then blot them dry. They have a satisfying bite and firm texture (kinda like a pasta salad?) that is a perfect blank canvas for a sharp lemon dressing and fresh herbs. Try it, you’ll be hooked!
Zucchini Salad Ingredients
Here is what goes into this fresh zucchini salad.
- Zucchini: firm and fresh, shaved into thin ribbons.
- Kosher salt
- Pine nuts: toasted until golden.
- Lemon: both zested and juiced.
- Garlic: minced fine so it melts into the dressing.
- Extra virgin olive oil
- Black pepper: freshly ground.
- Red pepper flakes: just a pinch for gentle heat.
- Pecorino Romano or Parmigiano-Reggiano: finely grated.
- Fresh mint and basil: torn, not chopped.
- Burrata: torn over the top.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This recipe is easy to change based on what you have.
- Swap the cheese: swap burrata for a tangy zucchini salad with feta.
- Add tomatoes: halved cherry tomatoes make a salad with zucchini and tomato.
- Change the herbs: dill or parsley work if you skip the basil.
- Make it vegan: leave out the burrata and cheese, add white beans.
- More crunch: swap pine nuts for toasted almonds or walnuts.
Grab These Tools
You only need a few basic tools for this salad.
- Vegetable peeler: for long, thin zucchini ribbons.
- Sharp knife and cutting board
- Large salad bowl
- Small dry skillet: for toasting the pine nuts.
- Microplane or grater: for the lemon zest and cheese.
How to Make Zucchini Salad: An Easy Guide
This salad comes together in about 30 minutes. Here is how I do it.
Toast the Pine Nuts
Add the pine nuts to a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan often. Tip them onto a plate the second they turn golden.
Shave the Zucchini
Trim the ends off each zucchini. Use a vegetable peeler to shave it lengthwise into long, thin ribbons. Rotate the zucchini when you hit the seedy core and save those middle pieces for another use.
Whisk the Dressing
In the salad bowl, whisk the lemon zest, lemon juice, garlic, and olive oil. Add the black pepper, salt, red pepper flakes, and grated cheese. Let it sit 5 minutes so the raw garlic mellows.
Blot the Ribbons
Lay the zucchini ribbons out on a clean tea towel. Pat them dry on both sides. This small step keeps the dressing from getting watery.
Toss and Assemble
Just before serving, add the ribbons to the bowl. Toss gently with about 2 tbsp of dressing and half the herbs. Pile it loosely on a platter, tear the burrata over top, and finish with pine nuts.
5 Common Mistakes When Making Raw Zucchini Salad
Here are the most frequent mix-ups to avoid when making zucchini salad:
- Skipping the blot: wet ribbons water down the lemon dressing fast.
- Dressing too early: raw zucchini goes limp if it sits dressed.
- Cutting too thick: thick slices taste raw and squeaky.
- Burning the pine nuts: they scorch in seconds, so watch closely.
- Underseasoning: zucchini needs enough salt, lemon, and black pepper.
Make Ahead and Storage
This salad is best fresh, but a little prep ahead still helps.
Storing Leftovers
- Fridge: keep leftovers in a sealed container for up to 1 day.
- Texture note: the ribbons soften over time but still taste good.
- Burrata: store it separate if you can, since it weeps.
Make It Ahead
- Dressing: whisk it up to 2 days ahead and chill it.
- Ribbons: shave them a few hours ahead and keep them blotted.
- Toss late: combine everything just before you serve.
Can You Freeze It?
No, I do not freeze this salad. Raw zucchini turns mushy once thawed. This one is meant to be eaten fresh and cold.
How to Serve This Zucchini Salad Recipe
This summer salad shines next to anything off the grill. Try my best grilling recipes for ideas.
What to Add to Zucchini Salad
- Cherry tomatoes: for a salad with zucchini and tomato.
- Avocado: sliced for a creamy, filling addition.
- White beans: to turn it into a light main dish.
- Grilled shrimp: for extra protein on a hot night.
What to Serve with Zucchini Salad
- Grilled chicken: my grilled boneless chicken thighs are always juicy.
- Steak: a flat iron steak makes it a full plate.
- Burgers: serve with my ground chicken burgers.
- More veg: add my grilled eggplant for an easy spread.
My Best Tips for Zucchini Ribbon Salad
A few small choices make this raw zucchini salad taste its best.
- Rest the dressing: 5 minutes mellows the raw garlic and rounds the flavor.
- Blot well: dry ribbons hold the dressing instead of diluting it.
- Use good olive oil: extra virgin olive oil carries most of the flavor here.
- Tear, do not chop: torn mint and basil stay bright and fresh.
- Keep it airy: pile the ribbons loosely so the salad looks light.
Zucchini Ribbon Salad FAQs
Just skimming through? Here are some quick answers to the commonly-asked questions.
Yes, raw zucchini is great in a salad. Shave it thin into ribbons so it stays tender and easy to eat. Blot the ribbons dry, then toss with lemon and olive oil. This keeps the salad fresh and crisp.
No, you do not peel the zucchini for this salad. The skin is thin, tender, and full of color. I shave the whole zucchini into ribbons, skin and all. Just trim the ends and wash it well first.
Keeping zucchini salad from getting watery comes down to two steps. Blot the shaved ribbons dry on a tea towel first. Then dress the salad right before serving, not ahead of time. This keeps every bite crisp instead of soggy.
Yes, you can make this zucchini salad with feta. Feta adds a salty, tangy bite and gives it a Greek feel. Crumble it over the ribbons in place of the burrata. The lemon dressing works well with either cheese.
You can prep this cold zucchini salad ahead, but assemble it late. Whisk the dressing up to 2 days early and chill it. Shave the ribbons a few hours ahead. Toss everything together just before you serve for the best texture.
This zucchini salad tastes fresh, bright, and a little nutty. The lemon and olive oil dressing keeps it light. Toasted pine nuts add crunch, while mint and basil bring a summer flavor. Creamy burrata pulls it all together.
Zucchini salad pairs well with almost any grilled main. I love it next to grilled chicken thighs, flat iron steak, or burgers. It also works as a light lunch on its own. Add white beans or shrimp to make it a meal.
This salad leans Italian in flavor. It uses extra virgin olive oil, lemon, pecorino or parmesan, and torn basil. Italians often call zucchini courgette. Burrata and pine nuts give it that simple, fresh Italian style.
Other Summer Salads + Zucchini Recipes You’ll Love
- Caprese Pasta Salad
- Kale Caesar Salad
- Best Summer Salads for a BBQ
- Zucchini Bread
- Chocolate Chip Zucchini Cookies
- Chard & Zucchini Shrimp Alfredo
Fresh Zucchini Salad (with Raw Zucchini Ribbons)
Video
Ingredients
- ⅓ cup pine nuts
- 4 medium raw zucchini firm and fresh (about 2 lbs total)
- ⅓ cup extra virgin olive oil
- 1 large lemon zested and juiced
- 1 ½ oz Pecorino Romano or Parmigiano-Reggiano finely grated
- 1 tsp kosher salt
- ½ tsp garlic minced
- ⅓ tsp freshly ground black pepper
- red pepper flakes a pinch
- ⅓ cup fresh mint leaves torn
- ⅓ cup fresh basil leaves torn
- 8 oz burrata
Instructions
Toast Pine Nuts
- Add the pine nuts to a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan constantly, until golden and fragrant. Immediately tip them onto a plate to stop the cooking.
Prep Zucchini
- Trim the ends off the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into long, thin ribbons. Rotate the zucchini each time you hit the seedy core and reserve the centers for another use.
- Lay the zucchini ribbons out on a clean tea towel and pat them dry on both sides.
Make Salad Dressing
- In a large salad bowl, whisk together the lemon zest, lemon juice, garlic, olive oil, black pepper, salt, red pepper flakes, and grated cheese. Let the dressing sit for about 5 minutes so the raw garlic mellows.
Assemble Zucchini Salad
- Just before serving, add the blotted ribbons to the bowl. Whisk the dressing again, add about 2 tbsp to the zucchini, and toss gently until lightly coated. Mix in half of the torn mint and basil.
- Pile the salad loosely onto a platter. Scatter the remaining mint and basil over top. Tear the burrata and nestle the creamy pieces on top. Add another 1 tbsp of dressing to the burrata centers and sprinkle with the toasted pine nuts.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
