Zucchini Ribbon Salad

Zucchini Ribbon Salad with Basil Vinaigrette

This zucchini ribbon salad is one of the easiest things I make all summer. A vegetable peeler is all you need to turn fresh zucchini into beautiful, delicate ribbons, and the whole salad comes together in about 20 minutes with no cooking at all.

What sets this version apart is the flavor combination. Juicy cherry tomatoes, briny Kalamata olives, and a fresh basil vinaigrette with garlic and red wine vinegar give it a bold Mediterranean flavor that pairs beautifully with almost anything off the grill.

Bring it to a barbecue, or eat it on its own as a light summer lunch.

(Scroll down for tips on making the best ribbons and a few easy ways to switch it up.)

What Is Zucchini Ribbon Salad?

Zucchini ribbon salad is a raw salad made with zucchini that has been shaved into long, wide strips using a vegetable peeler, similar to pappardelle pasta in shape.

Unlike zucchini noodles, which are thin and spiralized, zucchini ribbons are wider and have a more substantial texture. They work especially well with bold, flavorful dressings and mix-ins, which is exactly what this Mediterranean-inspired version delivers. If you're looking for a Mediterranean zucchini salad with summery flavors and no cooking required, this is the recipe.

Why You'll Love This Zucchini Ribbon Salad

• Ready in 20 minutes. Quick to make and easy to scale up for a crowd.
• No cooking required. A vegetable peeler, a knife, and a food processor or blender for the dressing. That's it.
• A dressing that stands out. Fresh basil, garlic, red wine vinegar, and olive oil make a vinaigrette that's similar to pesto in flavor but lighter in texture.
• Mediterranean flavor profile. Cherry tomatoes and Kalamata olives take this well beyond a basic zucchini salad and give it the bold flavors of a true Mediterranean zucchini salad.
• Naturally vegan and dairy-free. No cheese, no mayo, no cream. Just clean, simple ingredients.

Ingredients for Zucchini Ribbon Salad

For the salad:

• Zucchini — Medium-sized zucchini work best for ribbons. Large zucchini tend to have seedy, spongy centers that don't peel as cleanly. Look for firm, smooth zucchini that feel heavy for their size.
• Cherry tomatoes — Use a mix of red and yellow for the best color. Halved so they're easy to eat alongside the ribbons.
• Kalamata olives — Skip canned olives here. Jarred Kalamatas or olives from an olive bar have a far better flavor and a meatier texture.
• Fresh parsley — Roughly chopped, it adds a fresh note that balances the richness of the olives and vinaigrette.

For the basil vinaigrette:

• Fresh basil — The star of the dressing.
• Garlic — Just one small clove. It adds depth without overpowering the basil.
• Red wine vinegar — Provides the acid for the dressing and works well with the Mediterranean ingredients.
• Extra-virgin olive oil — Use a good one. It's a simple dressing where the oil flavor comes through clearly.
• Fine sea salt — To season.

How to Make Zucchini Ribbons

All you need is a vegetable peeler. Here's how:

1. Trim the ends off the zucchini and lay it flat on a cutting board.
2. Run the peeler down the length of the zucchini to create a long, wide strip. The first pass will be mostly skin, keep going.
3. Continue making ribbons until you reach the seedy center, then flip the zucchini and continue on the other side.
4. Stop when you reach the seeds on each side. The seedy center doesn't peel cleanly and the texture isn't as pleasant in a salad.

You'll end up with a mix of ribbons in different sizes, some with green edges and some all white inside. Both are perfect for this salad.

How to Make Zucchini Ribbon Salad

Step 1: Make the vinaigrette

Add the basil, garlic, red wine vinegar, olive oil, and salt to the bowl of a mini food processor or small blender. Pulse until smooth.

Step 2: Make the zucchini ribbons

Following the instructions above, shave the zucchini into long, wide ribbons using a vegetable peeler, stopping at the seedy center on each side.

Step 3: Assemble and serve

Add the zucchini ribbons to a large bowl along with the halved cherry tomatoes, Kalamata olives, and chopped parsley. Drizzle over the basil vinaigrette and toss gently to coat. Taste and adjust seasoning. Serve immediately.

Tips for the Best Zucchini Ribbon Salad

• Use medium zucchini. Smaller zucchini have fewer seeds and make better ribbons. Large overgrown zucchini tend to be watery and spongy in the center.
• Stop at the seeds. Once you reach the seedy core of the zucchini, flip it and start on the other side. The seed area doesn't make good ribbons.
• Make the dressing just before serving. Fresh basil darkens quickly once blended. For the best color and flavor, blend the vinaigrette right before you're ready to dress the salad.
• Use good olives. This is not the place for canned black olives. Jarred Kalamatas or olives from an olive bar make a noticeable difference in flavor.
• Dress and serve immediately. Zucchini releases moisture once dressed. This salad is at its best served right away.

Variations

• Add cheese. A handful of crumbled feta adds a salty, creamy element that works beautifully with the basil vinaigrette. Use a dairy-free version to keep it vegan.
• Mix in yellow squash. A combination of green zucchini and yellow squash ribbons makes for a more colorful salad.
• Try heirloom tomatoes. Heirloom cherry tomatoes come in a range of colors and add extra visual interest.
• Add protein. White beans or chickpeas turns this into a more substantial meal.

What to Serve with Zucchini Ribbon Salad

As a light lunch: Serve on its own or add chickpeas or white beans for something more filling.

With grilled mains: The basil vinaigrette cuts through richer flavors and complements grilled foods well.

As part of a Mediterranean spread: Serve alongside hummus, stuffed grape leaves, and warm pita for a no-cook summer spread.

How to Store Zucchini Ribbon Salad

Undressed: The zucchini ribbons keep well in an airtight container in the fridge. Store the vinaigrette separately and toss together just before serving.

Dressed: Once dressed, this salad is best eaten the same day. The zucchini releases moisture over time and the basil in the dressing will darken.

FAQ

Can I use yellow squash instead of zucchini?
Yes. Yellow summer squash makes beautiful ribbons and works just as well in this recipe. A mix of green zucchini and yellow squash ribbons is actually a nice option for extra color.

Do I need a food processor to make the vinaigrette?
No. You can whisk the dressing together by hand instead. Finely chop the basil and mince the garlic, then whisk together with the red wine vinegar, olive oil, and salt.

Can I add other vegetables to this salad?
Yes. Cucumber is a nice addition and pairs well with the Mediterranean flavors.

What can I use instead of Kalamata olives?
Any good quality olive works here. A mix of black and green olives is a nice alternative, or use capers for a similar briny element with a slightly different flavor. Avoid canned black olives, which lack the flavor and texture of quality jarred or fresh olives.

Final Thoughts

Simple ingredients, bold flavors, and no cooking required. This zucchini ribbon salad checks all the boxes for summer eating and the basil vinaigrette alone is worth the recipe. Enjoy!

More Zucchini Recipes:

• Vegan Zucchini Roll-Ups
• Vegan Zucchini Gratin
• Zucchini Noodles with Pesto