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zucchini salad with toasted nuts on hummus served with a fork

Zucchini Salad

Prep Time: 15 minutes
Marinating Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 3 small (3 small) zucchini
  • 3 tablespoons (45 grams) lemon juice
  • 10 leaves (10 leaves) fresh basil
  • 1 clove (1 clove) garlic crushed
  • ½ teaspoon (½ teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • 1½ tablespoons (20 grams) extra virgin olive oil
  • 8 (8) cherry tomatoes halved
  • 1 tablespoon (1 tablespoon) almonds or pinenuts, toasted

  • SLICE ZUCCHINI: Rinse and dry 3 small zucchini. Slice them into thin ribbons with a vegetable peeler or a mandoline slicer.
    hands shaving zucchini on a cutting board
  • MARINATE: Transfer ribbons to a mixing bowl and add 3 tablespoons lemon juice, 10 leaves fresh basil, 1 clove garlic (crushed), ½ teaspoon salt, and ⅛ teaspoon black pepper.
    Toss gently and set aside to marinate for 15 to 30 minutes.
    zucchini salad preparation steps
  • GARNISH: Drain most of the excess zucchini water, add 1½ tablespoons extra virgin olive oil and mix well.
    Transfer salad to a serving platter and garnish with 8 cherry tomatoes (halved) and 1 tablespoon almonds or pinenuts (lightly toasted on a pan).
    Season with an extra pinch of salt, black pepper, a few basil leaves, and a drizzle of olive oil.
    zucchini salad
  • SERVING SUGGESTION: We recommend serving zucchini salad arranged on a hummus platter with warm pita bread.
    zucchini salad served on hummus with a fork
Nutrition information is an estimate for 1 serving of zucchini salad out of 4.
SUBSTITUTIONS
Zucchini: you can use green zucchini or yellow summer squash.
Lemon juice: freshly squeezed is best. Substitute lime juice.
Extra virgin olive oil: substitute regular olive oil or avocado oil, but the salad will lack character.
Fresh basil: substitute fresh mint, dill, chives, or parsley, or combine one or more herbs.
Optional Ingredients: feel free to add arugula, bell peppers, artichoke hearts, sun-dried tomatoes, carrots, olives, corn, raisins, thinly sliced onion, oregano, ripe peach wedges, walnuts, pecan nuts, crumbled feta, non-dairy feta, goat cheese, or shaved parmesan cheese.
STORAGE
Make ahead: You can make this recipe up to 12 hours ahead of time, discarding the excess water and seasoning with olive oil before serving.
Refrigerator: Store zucchini salad in an airtight container in the fridge for up to 36 hours. After that, the zucchini will start to lose its crunch and freshness.
Freezer: fresh zucchini salad is not suitable for freezing.
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