Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

This colorful summer salad goes perfectly with almost any Italian or French menu. Fresh mint and parsley give it an extra fresh taste, and pine nuts give it a nice crunch. Hope you give it a try!

The other night we were having friends over for dinner and I needed to make something quick and easy to go with butternut squash risotto and grilled portobellos.

I remembered this Raw and Grilled Zucchini Salad from a class I taught at Con Olio this spring that is really fresh, tasty, and quick to make. It’s the perfect salad for your menu when you have extra zucchini and tomatoes on hand– maybe you are experiencing this right now!

Raw & Grilled Zucchini Salad • Cook Love Heal by Rachel Zierzow
 

You won’t need a fancy spiralizer for the raw zucchini. Just use a simple vegetable peeler to make wide strips. Cut them to whatever length you’d like, or leave them long. They will wilt a little bit once dressing is added.

Feel free to experiment with other simple dressings like a balsamic vinaigrette using a white or traditional dark balsamic vinegar, extra virgin olive oil, sea salt, and pepper.

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Vegan/Vegetarian
Serves: 8 servings
Ingredients
Salad
  • 2½ pounds mixed zucchini and yellow summer squash
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
  • 1 cup loosely packed mint leaves, torn
  • 1 cup Italian parsley, destemmed
  • 2 cups baby tomatoes, halved
  • ⅓ cup pine nuts, toasted
Dressing
  • 1 teaspoon lemon zest
  • 2 tablespoon fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
Instructions
  1. Light a grill or preheat oven to 400°F.
  2. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons, set aside in a medium bowl and refrigerate.
  3. Slice remaining zucchini and summer squash into ¼-inch diagonals or rounds and transfer to a large bowl. Drizzle with olive oil. Season with salt and pepper.
  4. Grill zucchini and squash over high heat until lightly charred, 5 minutes (or roast on a sheet pan for 15-20 minutes, turning zucchini halfway. Return to the large bowl.
  5. Add the squash ribbons, mint, parsley, and tomatoes and toss.
  6. In a small bowl, whisk the lemon zest and juice with olive oil. Season with salt and pepper.
  7. Toss the dressing with all of the salad ingredients. Serve on salad plates and garnish with toasted pine nuts.

I hope you love making the Raw and Grilled Zucchini Salad!

More Summer Salad Recipes from Cook Love Heal:

Summer Nectarine and Arugula Salad with Lemon-White Balsamic Vinaigrette

Baby Arugula Salad with Lemongrass Mint Vinaigrette

Southwestern Salad with Cilantro Lime Dressing

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

Greek Salad with Creamy Cashew-Dill Dressing

Bon appétit!

 

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