This fresh and healthy Zucchini ribbon salad is made with raw zucchini cut into ribbons, tossed in a zesty, lemon dressing and topped with feta cheese and lots of fresh herbs. It is so fast and easy to make, the perfect summer salad!
If you haven’t tried raw zucchini before you are in for a treat! The zucchini is cut into thin ribbons that will soak up all the flavours from the fresh dressing and herbs.
Another great zucchini recipe to try is this Grilled Zucchini with Feta Cheese or these Baked Greek Zucchini and Quinoa Fritters.
Some more summer salads to try, Mediterranean tomato and cucumber salad or this Herbed potato salad made without mayo. When watermelon is in season I love serving this Summer Watermelon Salad at bbq party.
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Ingredients
All you need to make this zucchini ribbon salad with feta are a few ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Zucchini, about 2 medium zucchinis, or 3 small ones.
- Feta cheese, salty and creamy and the perfect match for the zucchini.
- Herbs, a mix of fresh parsley, basil and dill
- Pumpkin seeds, ads a nice crunch to this raw zucchini salad.
- Lemon, fresh squeezed lemon juice always tastes best.
- Extra virgin olive oil, the fruity and rich flavor of an extra virgin olive oil tastes great in the dressing.
- Garlic, ads a punch of flavor to the lemon dressing.
- Honey, balances the lemon flavor.
- Sea salt and ground black pepper
- Chili flakes, optional but I highly recommend just a pinch.
See recipe card for quantities.
Instructions
Making this Zucchini ribbon salad is fast and easy. Just follow along with the step-by-step photos below.
For the full written instructions, see the recipe card at the bottom.
- Thinly slice the zucchini into ribbons using a vegetable peeler or mandolin.
- Stir together all the ingredients for the dressing in a small bowl.
- Place the zucchini ribbons in a serving bowl.
- Pour over the dressing.
Top with the feta cheese, herbs and pumpkin seeds. Gently toss everything together and add some optional chili flakes.
Hint: The zucchini contains a lot of liquid so wait to add the dressing until right before ready to serve or the salad can become very watery.
Zucchini ribbons
The easiest way to make the zucchini ribbons is this:
- Cut both the top and bottom ends off the zucchini.
- Use a vegetable peeler to create thin slices of the zucchini.
- When you peeled enough thin slices to get to the middle of the zucchini with the seeds, rotate the zucchini and keep peeling from the other side.
- Discard the centre part of the zucchini, but don’t throw it away! Shred it and use it in other recipes like this Baked Greek Zucchini and Quinoa Fritters.
Substitutions and Variations
- Cheese – instead of feta cheese, you can use parmesan cheese or goats cheese
- Zucchini – the zucchini can also be replaces with summer squash or even a mix of the two.
- Vegan – to make this zucchini salad vegan, replace the feta cheese with a vegan cheese alternative and replace the honey with maple syrup
- Citrus – The lemon juice can also be replaced with lime juice or apple cider vinegar.
- Pumpkin seeds – They add a great crunch to this zucchini ribbon salad with feta. Other crunchy options are toasted pine nuts, chopped walnuts or almond flakes.
Another great salad recipe to try is this Mediterranean tomato and cucumber salad or this fresh Cucumber Salad.
Storage
The zucchini contains a lot of liquid so this ribbon zucchini salad is best eaten directly when made. If you like to make it beforehand, prepare the zucchini ribbons and the other ingredients but do not mix in the dressing until right before serving.
This salad does not freeze well so I don’t recommend it.
Top tip
The easiest way to create thin and even zucchini ribbons is with a mandolin or a vegetable peeler. First trim the ends of the zucchini and then start slicing the zucchini.
FAQ
Yes! Zucchini is a healthy vegetable that is filled with many important vitamins, minerals, and antioxidants. It’s also low in calories and high in fibre.
Yes, they are just different names for the same vegetable, summer squash.
No, it can be cooked but also eaten raw like in this raw zucchini ribbon salad.
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This fresh and healthy Zucchini ribbon salad is made with raw zucchini cut into ribbons, tossed in a zesty, lemon dressing and topped with feta cheese and lots of fresh herbs. It is so fast and easy to make, the perfect summer salad!
- 2 medium zucchinis
- ½ cup feta cheese crumbles
- ½ cup parsley basil and dill, chopped
- ¼ cup pumpkin seeds toasted
- ½ lemon juiced
- 3 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 1 tablespoon honey
- 1 teaspoon sea salt
- ½ teaspoon crossly ground black pepper
- pinch of chili flakes, optional
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Start by making the zucchini ribbons.
Cut both the top and bottom ends off the zucchini. Use a vegetable peeler to create thin slices of the zucchini. When you peeled enough thin slices to get to the middle of the zucchini with the seeds, rotate the zucchini and keep peeling from the other side. Discard the centre part of the zucchini, but don't throw it away! Shred it and use it in other recipes.
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Stir together all the ingredients for the dressing in a small bowl.
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Place the zucchini ribbons in a serving bowl. Pour over the dressing, top with the herbs, pumpkin seeds, feta cheese and a pinch of chili flakes.
Gently stir together the salad and serve immediately. Enjoy!
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