Fresh & Flavorful Zucchini Salad Recipe

Introduction

This Zucchini Salad is your ultimate go-to summer dish — light, fresh, and bursting with seasonal flavor. Featuring roasted zucchini and yellow squash, sweet corn kernels, creamy mozzarella, and tangy marinated red onions, this salad is topped off with a bright basil vinaigrette that ties everything together beautifully. It’s a vibrant, colorful dish that comes together in under 30 minutes, making it perfect for impromptu picnics, weeknight dinners, or backyard barbecues.

I first threw this salad together on a hot July afternoon when the farmer’s market haul was just too good to ignore. It was meant to be a side — but ended up stealing the show. Let’s dive into why you’re going to love this one.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Comes together in just 30 minutes
• Minimal Cooking: Only 15 minutes of oven time, and no need to fire up the stovetop
• Perfect for Entertaining: Looks gorgeous on the table and pairs with just about everything
• Meal Prep Friendly: The vinaigrette lasts for days, and leftovers are just as tasty

Taste & Texture

Every bite of this salad is a celebration of summer produce. The roasted zucchini and squash bring a tender, slightly smoky depth, the corn adds a pop of sweetness, and the mozzarella lends a creamy, cool contrast. Then there’s the marinated red onions – a tangy, zingy punch that ties it all together with the basil vinaigrette, which is herbaceous, citrusy, and full of flavor.

Dietary Attributes

This salad is naturally gluten-free and vegetarian. It’s packed with vegetables, rich in fiber, and low in carbs. You can easily adapt it to be dairy-free or vegan (more on that below).

Ingredients & Substitutions

Ingredient List

Zucchini Salad:

• 1/2 of a small red onion, very thinly sliced
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large zucchini, sliced into 1-inch quarters
• 2 large yellow squash, sliced into 1-inch quarters
• 1 tablespoon light olive oil (for roasting)
• Salt and pepper to taste
• 3 ears of corn, kernels removed
• 8 ounces mozzarella ciliegine, sliced in half

Basil Vinaigrette:

• 1/2 cup fresh basil leaves, packed
• 1 shallot, chopped
• 1 garlic clove
• 1 tablespoon honey or agave
• 1/2 teaspoon salt
• Juice of 1–2 limes
• 1/3 cup olive oil
• 1 tablespoon water (optional, to thin)

Notes on Quality

Fresh summer produce is key here. Look for firm zucchini and squash without blemishes. Fresh corn is best sliced right off the cob, but you can use frozen sweet corn in a pinch. Ciliegine mozzarella (the little balls) gives a lovely creamy bite, but bocconcini or torn mozzarella will work just as well.

Possible Substitutions

• Mozzarella: Swap for feta or goat cheese for a tangier twist
• Corn: Use frozen if fresh is unavailable, just thaw and pat dry
• Red Onion: Shallots or pickled onions work great too
• Basil Vinaigrette: No basil? Try parsley or mint for a different herbal profile

Step-by-Step Instructions

• Marinate the Onions: In a small bowl, mix together 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the thinly sliced red onion and toss to coat. Set aside to marinate while you prep the rest.

• Preheat the Oven: Set to 450°F (232°C). Divide the zucchini and squash between two baking sheets.
• Roast the Veggies: Drizzle the sliced zucchini and squash with light olive oil, sprinkle with salt and pepper, and toss. Roast for 10–15 minutes until just fork-tender — not mushy. Let cool to room temperature.
• Make the Basil Vinaigrette: While the vegetables roast, blend all vinaigrette ingredients in a food processor until smooth. Taste and adjust lime juice or salt if needed.
• Assemble the Salad: In a large bowl, combine the cooled zucchini and squash, fresh corn kernels, halved mozzarella, and marinated onions (discard the marinade).
• Dress It Up: Add a few tablespoons of the vinaigrette and toss gently until well combined. Garnish with fresh basil leaves if desired.

Expert Tips & Tricks

Best Practices

• Let the roasted vegetables cool completely before assembling. Warm veggies will melt the cheese and wilt the basil.
• Double the vinaigrette and use it later in the week for green salads or grilled chicken.

Common Mistakes

• Over-roasting the squash: This will make the salad watery. Keep a close eye around the 10-minute mark.
• Too much vinaigrette: Start small — it’s flavorful! You can always add more, but you can’t take it out.

Time-Saving Tips

• Use pre-cut zucchini and squash from the store
• Prep the vinaigrette and marinate the onions the day before
• Roast the veggies earlier in the day and chill until you’re ready to assemble

Serving Suggestions

Pairings

This salad shines on its own, but it also makes an excellent side dish. Try serving it with:

• Grilled chicken or shrimp
• Quiche or frittata for brunch
• A crusty loaf of sourdough and a chilled white wine

It would also pair beautifully with recipes like Beet Garden Salad with Goat Cheese for a colorful salad spread, or serve it alongside Tomato Feta Salad for a Mediterranean-inspired summer dinner.

Presentation Ideas

Serve this salad in a wide, shallow bowl to show off the colors. Garnish with torn basil or microgreens for a touch of elegance.

Beverage Pairings

• A crisp Sauvignon Blanc or Pinot Grigio
• Sparkling water with lemon and basil
• A citrusy white sangria

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note: the squash may release a little extra moisture over time, but the flavor remains lovely.

Reheating Methods

This salad is best served cold or at room temperature, so no reheating required. If you’d like to refresh the flavors, add a splash of fresh lime juice or vinaigrette before serving.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this vegan?
Absolutely! Just omit the mozzarella or replace it with a dairy-free alternative.

Can I use grilled vegetables instead of roasted?
Yes! Grilling adds a delicious smoky flavor that works beautifully here.

What can I use instead of basil?
Try fresh parsley, mint, or cilantro for a different twist.

Troubleshooting

My salad turned soggy. What went wrong?
Likely over-roasted squash. Next time, reduce cook time and let them cool on a wire rack to prevent steam buildup.

The dressing is too thick.
Add a splash of water or more lime juice and blend again until smooth.

Variations & Customizations

Dietary Adaptations

• Vegan: Omit the cheese or use plant-based mozzarella
• Dairy-Free: Use dairy-free cheese or skip it entirely
• Low-Carb: Cut the corn or reduce the quantity

Flavor Twists

• Add sliced cherry tomatoes for extra brightness
• Sprinkle with toasted pine nuts or pumpkin seeds for crunch
• Drizzle with balsamic glaze for a sweet-savory finish

Seasonal/Holiday Versions

• In fall, add roasted butternut squash or sweet potatoes
• For spring, mix in asparagus and peas
• Garnish with pomegranate seeds for a festive holiday salad

Conclusion

This Zucchini Salad is everything a summer dish should be — light, flavorful, and absolutely gorgeous. It celebrates the season’s best produce and comes together in a breeze. Whether you’re serving it at a cookout, bringing it to a potluck, or just craving something fresh and easy for dinner, this is one of those recipes you’ll come back to again and again.

If you try this recipe, I’d love to hear what you think! Leave a comment or tag me with your version. And don’t forget to pin it on Pinterest so you can come back to it all summer long.

For more vibrant salad inspiration, check out my Beet Garden Salad with Goat Cheese or the fresh and tangy Tomato Feta Salad — they’re guaranteed to keep your salad game strong.

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