Zucchini Salad
Celebrate summer with this no-cook Zucchini Salad. It’s the ultimate refreshing and colorful warm-weather side dish that tosses raw zucchini, tomatoes, red onion, pine nuts, cheese, and fresh herbs in a simple citrusy vinaigrette.
Servings: 4
Ingredients
For the dressing:
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 large garlic clove minced
- 1/4 tsp salt
- 1/4 tsp black pepper
For the salad:
- 3 zucchini chopped
- 1 pint grape tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/4 cup fresh basil chopped
- 1/4 cup pine nuts toasted
- 1/3 cup cheese feta, goat, parmesan
- salt and black pepper to taste
Instructions
- Make the dressing: whisk all dressing ingredients together in a small bowl or glass measuring cup; set aside.
- Next, toast the pine nuts: add the pine nuts to a skillet and heat over medium heat, stirring occasionally, until they’re fragrant and golden brown in color; remove from the heat.
- Add the zucchini, tomatoes, onion, and basil to a large bowl, then drizzle half of the dressing over top and toss to combine. Wait to add the cheese and pine nuts until you’re ready to serve.
- Once ready to eat/serve, add the pine nuts and cheese, along with the remaining dressing. Enjoy!
Video
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 226mg | Potassium: 772mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1457IU | Vitamin C: 49mg | Calcium: 113mg | Iron: 2mg
