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Zucchini Carpaccio Salad

Section: Fresh and Vibrant Salad Recipes

Thinly sliced zucchini is tossed with a vibrant basil-parsley vinaigrette, then topped with sun-dried tomatoes, toasted pine nuts, and crumbled feta for a refreshing summer salad. The dressing, a cross between pesto and chimichurri, adds bright herbal notes without overpowering the mild zucchini. This dish is quick to prepare, naturally gluten-free, and versatile enough to serve alongside grilled mains or as a light lunch. Leftover vinaigrette can be used on eggs, sandwiches, or even fresh pizza.

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Published By Ioana
Updated on Sat, 09 Aug 2025 18:07:19 GMT
A plate of zucchini carpaccio salad. Bookmark
A plate of zucchini carpaccio salad. | ioanacooks.com

This zucchini carpaccio salad is my go to when I want something fresh and light but still layered with flavor. The basil and parsley vinaigrette gives the zucchini a lively brightness and the toasted pine nuts and feta add just enough richness to make it satisfying. I love making it when the first zucchinis of the season arrive because it feels like the edible start of summer.

The first time I made this was on a hot June evening when I wanted something to pair with grilled fish without heating up the kitchen. It was such a hit that now I make it for everything from picnics to holiday barbecues.

Ingredients

  • Flat leaf parsley: one cup fresh and vibrant for a grassy note
  • Basil leaves: one cup fresh for sweet herbal fragrance
  • Extra virgin olive oil: quarter cup for a smooth base
  • Champagne vinegar: one tablespoon for gentle acidity
  • Lemon juice: two tablespoons for brightness
  • Garlic: one clove crushed for depth
  • Honey or agave: one teaspoon to balance acidity
  • Sea salt: to taste to enhance flavors
  • Fresh black pepper: to taste for mild heat
  • Zucchini: three medium choose firm ones for best texture
  • Scallions: one to two chopped for mild onion flavor
  • Sun dried tomatoes: two chopped for concentrated sweetness
  • Toasted pine nuts: quarter cup chopped for crunch and nuttiness
  • Feta cheese: quarter cup crumbled for creamy saltiness
  • Red pepper flakes: pinch optional for gentle heat

Step-by-Step Instructions

Prepare the vinaigrette:
In a food processor combine parsley basil olive oil champagne vinegar lemon juice garlic honey sea salt and black pepper Blend until the mixture is combined but still has small green flecks Taste and adjust seasoning as needed This step builds the fresh herby backbone of the salad
Slice the zucchini:
Using a mandoline shave the unpeeled zucchini into thin coins This allows the dressing to coat evenly and keeps the salad light and tender
Toss the base:
In a large bowl combine the zucchini scallions and a portion of the vinaigrette Start with a small amount about a quarter cup and taste adding more if desired This ensures the salad is not overdressed
Assemble the salad:
Arrange the dressed zucchini mixture on a platter Top with chopped sun dried tomatoes toasted pine nuts crumbled feta and a pinch of red pepper flakes if using This final layering adds texture and bursts of flavor in each bite
Store leftovers:
Any remaining vinaigrette can be covered and stored at room temperature for one day or refrigerated for up to three days Shake before using
A salad made of zucchini, pine nuts, and feta cheese. Bookmark
A salad made of zucchini, pine nuts, and feta cheese. | ioanacooks.com

My favorite part of this salad is the vinaigrette It is the perfect balance between pesto and chimichurri and every time I make it the kitchen smells like summer A few summers ago I served this at a family barbecue and my aunt asked for the recipe before she even finished her first serving

Storage Tips

Store leftover salad in the refrigerator for up to one day as the zucchini will soften quickly Keep the vinaigrette separate until ready to serve if making ahead

Ingredient Substitutions

Replace pine nuts with toasted almonds walnuts or sunflower seeds For a dairy free version skip the feta or use a plant based alternative

Serving Suggestions

Serve alongside grilled salmon chicken or lamb For a vegetarian meal add cooked quinoa or chickpeas for extra protein

Cultural Note

Carpaccio traditionally refers to thinly sliced raw beef but over time chefs have adapted the concept to vegetables and fruits This salad is a fresh modern take on that Italian classic

A salad made of zucchini, nuts, and cheese. Bookmark
A salad made of zucchini, nuts, and cheese. | ioanacooks.com

Frequently Asked Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the vinaigrette in advance and slice the zucchini just before serving to keep it crisp.

→ What can I substitute for pine nuts?

Toasted almonds, walnuts, or sunflower seeds work well as a nut alternative.

→ Is the vinaigrette similar to pesto?

It has a pesto-like flavor from the basil but is thinner, without nuts, and closer in texture to chimichurri.

→ Can I make this without cheese?

Yes, simply omit the feta or replace it with a dairy-free alternative for a vegan version.

→ How should I store leftover vinaigrette?

Keep it covered at room temperature for a day or refrigerate for up to three days. Shake before using.

Zucchini Carpaccio Salad

Light zucchini with basil-parsley vinaigrette, feta, and pine nuts for a fresh summer bite.

Time Needed to Prep
10 minutes
Cooking Duration
10 minutes
Overall Time
20 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: Mediterranean

Number of Portions: 4 How Many It Serves (3-4 side servings)

Dietary Preferences: Low-Carb Friendly, Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Basil & Parsley Vinaigrette

Ingredient 01 1 cup fresh flat-leaf parsley
Ingredient 02 1 cup fresh basil leaves
Ingredient 03 ¼ cup extra-virgin olive oil
Ingredient 04 1 tablespoon champagne vinegar
Ingredient 05 2 tablespoons fresh lemon juice (½ small lemon)
Ingredient 06 1 garlic clove, crushed
Ingredient 07 1 teaspoon honey or agave nectar
Ingredient 08 Sea salt to taste
Ingredient 09 Fresh ground black pepper to taste

→ Salad Components

Ingredient 10 3 medium zucchini, unpeeled
Ingredient 11 1-2 scallions, finely chopped
Ingredient 12 2 sun-dried tomatoes, chopped
Ingredient 13 ¼ cup toasted pine nuts, chopped
Ingredient 14 ¼ cup crumbled feta cheese
Ingredient 15 Pinch red pepper flakes (optional)

Steps to Follow

Step 01

Combine parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, salt, and pepper in food processor. Pulse until ingredients are combined but not pureed, maintaining visible green flecks. Taste and adjust seasonings as needed. Set aside.

Step 02

Using a mandolin slicer, shave unpeeled zucchini into thin, uniform coins approximately 1/8-inch thick.

Step 03

Toss zucchini coins and chopped scallions with vinaigrette, starting with ¼ cup dressing and adding more to taste. Adjust seasonings if necessary.

Step 04

Arrange dressed zucchini on serving platter. Top with sun-dried tomatoes, toasted pine nuts, crumbled feta, and optional red pepper flakes.

Step 05

Cover leftover dressing and store at room temperature for up to 3 days.

Extra Tips

  1. Vinaigrette yields extra dressing perfect for eggs, sandwiches, or pizza
  2. Start with less dressing and add gradually to avoid over-saturating the zucchini
  3. For best results, serve immediately after assembling to maintain zucchini texture

Tools You'll Need

  • Mandolin slicer or sharp knife
  • Food processor
  • Large mixing bowl
  • Serving platter

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (feta cheese)
  • Contains tree nuts (pine nuts)