Zucchini Ribbon Salad

Upgrade your summer salad with this easy zucchini ribbon salad featuring juicy cherry tomatoes, briny Kalamata olives and a fresh basil vinaigrette. Ready in minutes, it's the perfect light and flavorful summertime side.

Zucchini is a summertime staple. This time of year it turns up in everything from soups and sides to dinner and dessert, reminding me once again just how versatile this mild mannered vegetable really is. Watermelon may get all the fanfare but zucchini is the underappreciated star of the summer months. Of course you don’t have to cook it to enjoy its many charms; one of the best ways to eat zucchini is to make it into ribbons.

This zucchini ribbon salad is always on rotation in my house during the season. It’s a quick and easy summer salad that captures the flavors of the Mediterranean with ribbons of zucchini tossed together with juicy cherry tomatoes, briny Kalamata olives and a fresh basil vinaigrette.

It’s light yet flavorful, just the kind of food I like the most when the weather gets hot, and requires practically no time to make.   I think you’re going to like it, and if you’re anything like me you’ll be making it again and again all summer long.

How to Make Zucchini Ribbons:

Making zucchini ribbons is easy, all you need is a simple vegetable peeler (also called a Y-peeler).  If you have a spiralizer you can also use that to create curly ribbons but using a peeler is so quick and easy that I never bother.

1. Place the zucchini down flat on a cutting board then run the peeler down the length of the zucchini to create a long strip. 
2. Continue making ribbons with the peeler until you reach the seeded center of the zucchini, stop, flip the zucchini over and continue on the other side until you reach the seeds again. 

Once you have your zucchini ribbons the salad is a cinch to make.

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Zucchini – Medium sized zucchini are best for making into ribbons.  Large zucchini tend to have seedy centers and can be quite spongy.
• Cherry Tomatoes – Bite-sized cherry tomatoes are perfect for salads.  Use a combination of both red and yellow tomatoes for a pretty presentation.
• Kalamata Olives – Skip the canned olives and go for jarred Kalamatas or grab some at the olive bar for the best flavor.
• Parsley – Chopped parsley brings lots of fresh flavor to the salad.
• Basil Vinaigrette– Fresh basil is the star of this homemade dressing that features basil, garlic, red wine vinegar and olive oil.

How to Make a Zucchini Ribbon Salad:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. You’ll start by making the vinaigrette which is quickly whizzed together in the food processor by combining basil with garlic, red wine vinegar and olive oil to create a vibrant vinaigrette that has all the deliciousness of pesto but in a lighter form.
2. Next you'll make the zucchini ribbons (see above for how-to). 
3. All that’s left is to toss together the zucchini, cherry tomatoes, olives and parsley with the basil vinaigrette and serve.

The salad is best enjoyed immediately but can be stored in an airtight container in the fridge for up to 2 days.

Enjoy!

Variations:

Want to mix things up?  Try these variations.

• Use a combination of yellow squash and zucchini for a more colorful salad or use cucumber instead.
• Try heirloom cherry tomatoes which come in a variety of colors.
• Use a combination of both black and green olives.
• Add cubes of feta either dairy or non-dairy.

More Zucchini Recipes:

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