Zucchini Ribbon Salad

Ribbons of zucchini can instantly transform a simple salad into something you might see served at an upscale restaurant, not only does it look pretty, but the added zucchini adds a special element of flavor. This is so easy to make and you don’t even need a fancy gadget to do it!

A simple vegetable peeler is all you’ll need to to cut the thin lengthwise strips of zucchini. Start by cutting off the ends of your zucchini then use your peeler to cut the strips, stopping and turning when you see the seeds. The unused portion as seen in the photo above can easily be diced up and used for future use.

You’ll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.

I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well.

Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!
Buon Appetito

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Your salad looks lovely What a coincidence too! I made a salad just like this for my cooking class last Friday, but I used ricotta salata instead of feta (more Italian). I love zucchini ribbons!

The hazelnuts sound delicious! I make a very similar zucchini salad but I use pistachios, also very good 🙂

I also wanted to tell you that I made the pea & edamame puree with ricotta toasts last week and really enjoyed it, but perhaps the leftovers were even better. I made some quick ravioli using wonton wrappers and the pea puree, and I strained and baked the ricotta so that it was caramelized and could be crumbled on top of the ravioli. With a quick browned butter sauce and some toasted walnuts, it was a phenomenal meal!

I’m in! I’m stopping at the store while I’m out today and picking up a few zucchini and some arugula so I can make this tonight. I just bought a mandoline, so it should make quick work of the zuccini strips. Wow. My mouth is just watering. Thanks, Marie!

I’m in! This looks so amazing, Marie. I’m stopping at the store while I’m out today and buying some zucchini and arugula so I can make this tonight. I just bought a mandoline so it should make quick work of the zucchini strips. My mouth is so watering right now. Thanks, Marie!

What a beautiful salad, Marie. The grill marks on the zucchini strips adds lovely color and hazelnuts add a nice crunch. I can’t wait to try this.

Definitely my kind of dish. I love the addition of the salty cheese and hazelnuts (which seem to be under-utilized and are so delicious). I would finish with a drizzle of olive oil and fresh lemon juice. And, as a true Italian pasta lover, if there were any leftover, I know this would be delicious tossed with pasta the next day!

I’m going to babysit those ribbons and not char them this time. Want to do this for Mother’s Day. We have zucchini and eggplants growing in our front flower garden in NYC growing up – my mother adores them!

I made and served this salad at a little dinner party with zucchini from my neighbor’s garden – it was a huge success! Thanks!

Your presentation is really beautiful! I make the same sort of salad (except I use pine nuts and parmesan – must try it with feta which I love), but just sliced the courgette really thinly ~ the ribbons really make it into a wow dish!

~ marie, the EpicureanPiranha

looks fantastic! i love zucchini ribbon and the combination with spinach an hazelnuts sounds brilliant! definitely need to make this!

love your blog btw. beautiful photos and great recipes!

The salad looks so divine, I have actually made this before at a dinner party – such a success especially where everyone is dieting. Just shared your blog and recipe with a few of facebook friends.

Wow, looks amazing as do all the other recipes here and where has this blog been all my life? I wonder, do you have to cook the zucchini for this salad? Could it work raw??

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Todays the day I’m going to make a version….since I when I 1st saw the photo I thought the hazelnuts were chickpeas I have chickpeas on the brain!! Looks great, thanks!

I made this salad today and it was simply delicious! I used pecans cause I didn’t have hazel nuts and it was a perfect combination. I will definitely be making this salad again. Thank you for sharing.

LOVED this – took ages to do all the zucchini so leave lots of time. I was so surprised at how incredibly delicious this was – I saw the recipe on Pinterest and didn’t have a lot of confidence that the zucchini would have that much taste. Wow, I was certainly surprised. Loved this – thank you!

Thank you so much for sharing this recipe!! i am so glad i found it, i tried this today and my family love it. It not only looks good but it tastes out of this world. I didn’t have hazelnut so I used sliced almonds. The dressing was really great! this recipe is a keeper for sure.
thanks again!

I just made this salad. It was sooooo good and so easy to make. I used balsami vinegar instead of red wine vinegar because I love all things balsamic and I left out the Dijon because I didn’t have any. My teenaged son even ate his entire portion! I will make this time and time again. Thank you.

I love this salad yum yum so wonderful and very declicious thank you cant wait to get the books and have a great read how exciting all the best and thank you for the lovely recipes sooooo good

I am so gonna pin this then totally make that soon!! What a genius idea, ty for sharing!! Congrats on all the replies and social media attention…gr8 content always works in our favor!! 🙂

made this tonight with dinner and it was a hit with the whole family. I had no idea such a simple recipe could turn out so tasty. It was a cinch to put together too. It was light but filling at the same time thanks to the grilled zucchini. Nice balance of flavors & textures, and the vinaigrette recipe is a keeper too.

The salad looks delicious but I was wondering if you use baby spinach instead of arugula if it change the dynamics of the taste has anyone tried that I a not fond of arugula. Thanks Brenda

fantastic. I love it and I will make it. your site is very very nice and I learned many thing. after work I come to your site and I learn a new food for dinner for surprising my husband. thanks a lot.

Thank you got this recipe, I made it tonight just as described, with feta & almonds on my indoor grill (threw in a few blueberries I had on hand) and it was delicious!