Simple Raw Zucchini Salad

A raw zucchini salad? It doesn’t sound as tasty as fried zucchini wedges, or even roasted zucchini. The only thing that might be better is zucchini bread.

But, when done right, it can be delicious, I promise.

This raw zucchini salad has only a few ingredients, but it comes together quickly, is fresh tasting, and nutritious. It’s also a great way to use up extra zucchini you might have lying around. I’ve heard that can be a problem.

When I got two zucchini and a big tub of grape tomatoes in my Imperfect Foods box this week (side note: if you want $20 off to try it, you can do that here) I went back and forth on what to do with them and remembered this salad I made years ago. I haven’t made this in a while, and one bite brought me back.

It relies on few ingredients besides the zucchini and tomatoes: olive oil, lemon juice, some salty cheese, and coarse salt and pepper. I used crumbled Parmigiano Reggiano because it’s my favorite cheese of all time, but I also think it does a good job of adding flavor to the zucchini.

You’ll want to slice your zucchini super thin, probably on a mandolin slicer. A sharp knife will do, but you really want paper-thin slices that kind of melt in your mouth. You can slice them into rounds or ribbons; I chose rounds this time, but ribbons can make for an impressive-looking salad for sure.

I made this for a quick lunch and ate it with some leftover crusty bread. But this can make a delicious appetizer salad in the summer when zucchini is abundant and tomatoes are extra delicious. With a crisp, chilled glass of white wine, it would be perfect on a breezy patio.