Zucchini Ribbon Salad

Have I told you how happy I am zucchini season is here?

If I have, I hope you’re not sick of hearing it! It’s early in the season and surely I will be professing my adoration again.

Did you know you can eat zucchini raw? Well, you can and it is delicious! In case you were wondering. The texture is kind of like cucumber and the flavor?

It really doesn’t have any, so consider it a blank canvas and do all you can to add it.

To prepare this refreshing summer salad zucchini is thinly sliced into ribbons and left to marinate for a short time in a spicy lemon and olive oil dressing. This allows the zucchini to soften and soak up the zesty flavors of the marinade. The lemon juice kind of “cooks” the zucchini and it takes on a texture similar to a noodle.

The zucchini ribbons are then tossed with salty feta cheese and sweet, succulent corn kernels.

The flavor and texture combo is knock-your-socks-off good.

Not to mention it shouts out loud of summer!

Zucchini Ribbon Salad

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings

Zucchini Ribbon Salad

Zucchini ribbons, feta cheese and corn tossed in a spicy lemon dressing.


3 medium zucchini, thinly sliced lengthwise with a vegetable peeler
1/2 red chili pepper, seeded and diced or red pepper flakes
3 tablespoons olive oil
3 tablespoons lemon juice
1 garlic clove, crushed and minced
sea or Kosher salt and fresh black pepper
1/2 cup feta cheese, crumbled
2 ears of corn, cooked, kernels removed
2 tablespoons fresh mint, basil or parsley, rough chopped


  1. Add zucchini ribbons to a large mixing bowl. In a separate small bowl whisk chili pepper (or a few pinches of red pepper), olive oil, lemon juice and garlic together. Season well with salt and pepper. Toss with zucchini and refrigerate, covered, for an hour or longer.
  2. Add feta, corn and fresh herbs to zucchini. Toss and serve.


Adapted from 200 Salads


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