Marinated zucchini salad is refreshing, delicious and goes perfectly with grilled meats for a light summer lunch.
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Hot weather and hot lunch just don’t go together for me.
I swear I start sweating seeing people chowing down on burgers sitting at the beach in the middle of summer.
It’s cold lunch all the way for me.
For most people, the first thought of cold lunch is salad right?
If you’ve been reading this blog for a while then you’ll know I never used to be a salad eater.
It’s likely because to me, a salad was a bowl full of iceberg lettuce with some chopped tomato and that awful vinegrette dressing that comes in a bottle.
You know – the salad you used to get on a side of a pub meal or a surf club fish and chips?
When I learned that there is in fact an entire world of different salads out there (I was very late to the party as a reformed fussy eater) I became a lover of an alternate salad.
I am a big fan of zucchini so this marinated zucchini salad recipe went straight to the top of my ‘to try’ list when I saw it at the end of last year.
As Sheldon Cooper would say ‘it’s zingy.’ It’s a very fresh and light salad perfect with grilled meat fresh off the barbecue.
It uses just simple ingredients and is quick and easy to make.
Ingredients
To make this zucchini summer salad you will need:
- Olive oil - extra virgin olive oil if possible
- Fresh garlic clove - crushed
- Fresh medium zucchini - sliced finely lengthways in thin strips with a vegetable peeler or a mandoline slicer (or a sharp knife if that's all you have).
- Red wine vinegar - white wine vinegar can be used if you don't have red
- Salt & pepper - Sea salt flakes and freshly ground black pepper
- Fresh herbs - we used fresh mint but you could use fresh basil
Can I use different types of zucchini
To make raw zucchini ribbons, you can use any type of zucchini you can get your hands on.
Yellow summer squash (or just yellow squash) can be used.
If it's zucchini season, you can probably find a few different varieties at your local farmer's market (my favourite place to buy fresh produce).
Smaller zucchini will work too as long as you can cut them into thin ribbons.
Instructions
- Firstly, combine the oil and garlic in a large bowl and brush the ribbons of zucchini with it.
- Pre-heat a BBQ grill pan or griddle pan on the stove.
- Cook the zucchini in batches for a few minutes on each side until it is charred and tender then transfer to a serving plate.
- Make the salad dressing by whisking together the red wine vinegar, olive oil and salt and pepper. If you don't have a whisk, you could also put the ingredients in a mason jar & shake it.
- Pour it over the zucchini and scatter the mint leaves then set it aside to cool to room temperature.
- Cover and refrigerate for at least 3 hours.
- Serve your new favorite salad at your next barbeque.
Ok so serving it with a barbecue sort of defeats the purpose of it being cold but it still provides a refreshing element to your plate and for me, it’s token greens – nice and healthy with no leaves in sight.
It's a delicious side dish on hot summer days.
What about you?
Do you crave cold food in the heat? What’s your favourite summer lunch?
Recipe
Fresh zucchini salad
Ingredients
- 4 tablespoon olive oil
- 2 cloves garlic crushed
- 8 large zucchini sliced lengthways
- 4 tablespoon red wine vinegar
- 4 tablespoon extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- ½ cup mint shredded
Instructions
- Combine the oil and garlic in a bowl and brush the zucchini slices with it.
- Pre-heat a BBQ grill or griddle pan on the stove.
- Cook the zucchini in batches for a few minutes on each side until it is charred and tender then transfer to a serving plate.
- Make the dressing by whisking together the red wine vinegar, olive oil and salt and pepper.
- Pour it over the zucchini and scatter the mint leaves then set it aside to cool to room temperature.
- Cover and refrigerate for at least 3 hours.
Jennifer @ Delicious Everyday says
I used to think I wasn't a salad lover too, but I think that's because I was brought up on salads that were pretty bland and were unexciting. I've definitely been converted over recent years though, and I have to say I love the look of your zucchini salad.
Claire says
I'm yet to make the conversion Jennifer! I was the most boring eater as a child so I can't even blame that!
My Kitchen Stories says
I love Zucchinis too. This is such a nice way to eat them and certainly fills the salad niche. How very exciting Claire. No time to go at all
Claire says
Could be any day Tanya!
The Café Sucre Farine says
I could eat this kind of salad till the cows come home, with our without anything else. It looks fantastic Claire.
I'm excited for you as you wait for the little one!
Claire says
It is very you Chris. Thank you!
Glamorous Glutton says
This looks like a great salad, I've just started using more veg in my salad because like you, I've just got a little bored with lettuce and all the regular stuff. Things must be getting so exciting for you now. GG
Claire says
Sure are GG!
Maureen | Orgasmic Chef says
Salads are all I want. I'm going through tomatoes (and cucumbers) like crazy. I haven't made this zucchini salad but I want to!
Stay well, sweet thing.
Claire says
Do you still have heaps growing? I'd be eating lots of tomatoes if the stupid possums hadn't gotten to them.
Christie @ Fig & Cherry says
I do like a chilled lunch when it's hot. My fav is a cold tomato gazpacho - I just serve it in a big glass like a smoothie and sip on it while running around after the kids :)
Claire says
Sounds wonderful Christie but I had an awful introduction to gazpacho and have never been able to stomach it!
Lorraine @ Not Quite Nigella says
Hehe so you're still not really a salad lover? I can't eat anything else in this heat. This salad looks lovely!
Claire says
Nope!
Danielle says
I'm having a zucchini/courgette and griddling phase at the moment so this would be perfect, although I'm not sure I could wait for it to chill! Having trouble remembering what summer is at the moment in wet and windy London, but I think my favourite summer lunch would involve a bit of this salad, the potato salad you posted the other day and some BBQ chicken...yum!
Claire says
You could have it warm Danielle. I think it would still be good! Ooh yes potato salad and chicken. Yum!
Amy says
Did you use a speed peeler to get your lovely ribbons or cut slices by hand??
Claire says
I just used a regular potato peeler.
Glamorous Glutton says
What's a speed peeler? GG
Claire says
GG it's really just a potato peeler :-)