Zucchini Salad

I was flipping through a Paleo Magazine the other night and came across this wonderful recipe from Melissa Joulwan of The Clothes Make the Girl.  If you haven’t tried her cookbook Well Fed, it’s definitely worth a look.  I’ve used many of her delicious, inventive recipes and they are all packed with flavor.  This one is no different. If you are looking for a yummy side, this salad fits the bill.



1 lb fresh zucchini, sliced very thin
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 lb. grape tomatoes, diced
3/4 cup black olives, sliced
1012 large basil leaves
1 T. chopped itallian parsley
1/2 red onion sliced thin
2 TBSP red wine vinegar
salt and pepper to taste


Slice the zucchini into thin rounds.  I used a mandoline for this and it made quick work of the task.  Place zucchini in a large colander and sprinkle generously with salt to allow to “sweat” for 30 minutes.  Slice your onion into thin slices and place in a large bowl. Place olive oil and garlic in a cold non-stick skillet, then heat over medium until garlic is fragrant about 2-3 minutes.  Set aside to cool.
Rinse and drain zucchini, pat dry and place in the bowl with the onion. Add tomatoes, olives, basil, and parsley and toss gently to combine.
In a small bowl, whisk the olive oil and vinegar, then pour over the veggies and toss to coat.  Add salt and pepper to taste.


As a side note, I’ve also made this with my new veggie peeler that shreds the zucchini into noodles. Instead of slicing the zucchini with the mandoline, you put it through the spiral cutter. You could also use a vegetable peeler to peel off long pieces. Either way, the zucchini comes out like noodles and they have the al dente texture as well. The “noodles” soak up the dressing well and it’s just a delicious, different way to present this salad. Give it a try!

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