This Zucchini Carpaccio Salad is a refreshing masterpiece that celebrates simplicity and elegance in just 20 minutes. Thinly sliced zucchini ribbons, delicate and crisp, are paired with a zesty lemon dressing that bursts with brightness. Each bite offers a harmonious blend of creamy Parmesan, nutty pine nuts, and fresh herbs, creating a symphony of textures and flavors. Perfect for a light lunch or a stunning side dish, it’s a dish that feels indulgent yet effortlessly healthy.
With only 10 minutes of prep and 10 minutes of cooking, this recipe is a lifesaver for busy days or impromptu gatherings. The vibrant colors and fresh ingredients make it as visually appealing as it is delicious. Whether you’re a seasoned cook or a kitchen novice, this salad is a foolproof way to impress. It’s a celebration of summer produce that’s both satisfying and nourishing, leaving you craving just one more bite.
Fresh & Flavorful Ingredients
- For the Basil & Parsley Vinaigrette: (Makes extra)
- 1 cup flat-leaf parsley (stems removed)
- 1 cup basil (packed, stems removed)
- ¼ cup extra-virgin olive oil (use high-quality for best flavor)
- 1 tablespoon champagne vinegar (or substitute white wine vinegar)
- Juice of ½ small lemon (about 2 tablespoons)
- 1 garlic clove, crushed
- 1 teaspoon honey or agave (adjust to taste)
- Sea salt and fresh black pepper (to taste)
- For the Salad:
- 3 medium zucchini (unpeeled, thinly sliced)
- 1-2 scallions, chopped (use both white and green parts)
- 2 sun-dried tomatoes, chopped (oil-packed or rehydrated)
- ¼ cup toasted pine nuts, chopped (substitute with almonds or walnuts)
- ¼ cup crumbled feta (optional, omit for vegan version)
- Pinch red pepper flakes (optional, for a hint of heat)
Simple Steps to a Stunning Salad
- Make the Vinaigrette: In a food processor, combine parsley, basil, olive oil, champagne vinegar, lemon juice, garlic, honey, and a pinch of salt and pepper. Blend until combined but not pureed – you should still see green flecks. Taste and adjust seasonings. Set aside.
- Prepare the Zucchini: Using a mandolin or sharp knife, shave the unpeeled zucchini into thin coins. Aim for even slices for a beautiful presentation.
- Toss the Salad: In a large bowl, toss the zucchini and scallions with a portion of the vinaigrette. Start with less dressing (about ¼ cup) and add more as needed. Taste and adjust seasoning if necessary.
- Arrange & Garnish: Transfer the zucchini mixture to a serving platter. Top with sun-dried tomatoes, toasted pine nuts, crumbled feta, and a pinch of red pepper flakes if desired.
- Serve & Store: Serve immediately. Cover any leftover vinaigrette and store it at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Zucchini Carpaccio Salad is a versatile dish that pairs beautifully with grilled chicken, fish, or even a crusty baguette for a light meal. For a summer gathering, serve it alongside a charcuterie board or as a refreshing side to a pasta dish. It’s also a great addition to a picnic spread—just pack the vinaigrette separately and toss before serving.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the zucchini for thinly sliced cucumber or yellow squash for a colorful twist. If you’re not a fan of feta, try crumbled goat cheese or shaved Parmesan. For a nut-free option, replace the pine nuts with toasted sunflower seeds or omit them entirely. You can also add avocado slices or a handful of arugula for extra texture and flavor.
Time-Saving Tips for Busy Cooks
To save time, prep the vinaigrette a day ahead and store it in the fridge—just give it a quick shake before using. If you don’t have a mandolin, a sharp vegetable peeler or knife can create thin zucchini slices. Pre-toast the pine nuts in bulk and keep them in an airtight container for future recipes. These small steps can make this already quick recipe even easier!
Storage and Leftover Ideas
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the vinaigrette separate to prevent the zucchini from becoming soggy. Leftover vinaigrette can be stored at room temperature for up to 3 days—use it as a marinade for grilled veggies or drizzle it over roasted potatoes for a burst of flavor.
Equipment Guidance for Best Results
A mandolin is the key tool for achieving those paper-thin zucchini slices, but if you don’t have one, a sharp knife or vegetable peeler works too. A food processor makes blending the vinaigrette quick and easy, but you can also finely chop the herbs and whisk everything together by hand. Just be sure to crush the garlic well to evenly distribute its flavor.
Zucchini Carpaccio Salad
Ingredients
For the basil & parsley vinaigrette: (this will make extra)
- 1 cup flat-leaf parsley
- 1 cup basil
- ¼ cup extra-virgin olive oil
- 1 tablespoon champagne vinegar
- Juice of ½ small lemon (about 2 tablespoons)
- 1 garlic clove, crushed
- 1 teaspoon honey or agave
- Sea salt and fresh black pepper
For the salad:
- 3 medium zucchini
- 1-2 scallions, chopped
- 2 sun-dried tomatoes, chopped
- ¼ cup toasted pine nuts, chopped
- ¼ cup crumbled feta
- Pinch red pepper flakes (optional)
Instructions
- Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, and pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.
- Using a mandolin, shave the un-peeled zucchini into thin coins.
- Toss the zucchini, scallions, and some of the vinaigrette together (use as much or little of the dressing as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.
- Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
- Cover leftover dressing and store it at room temperature.