New recipes

Classic Zucchini Salad Recipe

Classic Zucchini Salad Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1/2 Cup boiling water
  • 2 small zucchinis, cut into 2'' pieces
  • 1/2 Teaspoon salt
  • 1/2 Cup French dressing
  • 2 Tablespoons green onions, minced
  • 1 Tablespoon parsley, minced
  • Radishes
  • Lettuce


Cook un-pared zucchini in boiling water with salt, covered, until the zucchini are tender. Remove from water.

Place in a 9' pie dish and cover with french dressing, parsley, and onions.

Chill in the refrigerator for several hours.

Serve zucchinis and sauce slice on a bed of lettuce and radishes.

Raw and Charred Zucchini Salad

Preheat the oven to 325°. On a baking sheet, toss the bread and garlic with 2 tablespoons of the oil. Bake for 20 minutes, until the bread is lightly golden transfer to a bowl and crush.

In a microwave-safe bowl, cover the ancho with water and microwave for 1 minute. Let stand for 5 minutes. Scrape the ancho flesh from the skin and add to the bread with the pine nuts mash until moist crumbs form. Season with salt and pepper.

Light a grill. Using a wide vegetable peeler, thinly slice one-third of the zucchini and summer squash into ribbons and refrigerate. Cut the rest into 1/4-inch rounds and transfer to a bowl toss with 3 tablespoons of the oil. Season with salt and pepper. Grill over high heat until lightly charred, 5 minutes return to the bowl. Add the ribbons, mint, parsley and tomatoes and toss.

In a bowl, whisk the lemon zest and juice with the remaining oil season with salt and pepper. Toss the dressing with the salad. Add the feta and toss again. Sprinkle with the pine nut crumbs. Serve.

37 Best Salad Recipes

A big, bountiful salad is the best way to celebrate delicious seasonal produce! Here are 37 stunning salad recipes I love to make again and again.

Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal. On cold winter nights, I like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. With everything from green salads to pasta salads and beyond, these recipes are perfect for passing at potlucks, serving as dinner sides, and enjoying as full meals on their own.

Slaw Salad Recipes

Slaws are some of the best make-ahead salad recipes out there. Typically made with hearty vegetables like cabbage, kale, or broccoli, they’re sturdy enough to be dressed ahead of time. I like to accent the veggie base with a punchy dressing, herbs, and even fruit for maximum flavor.

Make this salad for your next picnic, and it’ll be a guaranteed hit. A tahini miso dressing gives it a creamy umami coating, while peaches add juicy pops of sweetness. I finish it with toasted pepitas for crunch.

You won’t miss the bacon in this lightened-up take on classic broccoli salad. Smoky roasted nuts take its place, adding delectable savory bites. A lightly creamy, sweet & tangy dressing takes the whole thing over the top.

As soon as the temperature starts to dip in the fall, I look forward to making this salad. Made with just 7 ingredients, it’s a breeze to put together, but a bright lemon dressing, Parmesan cheese, pine nuts, and dried cranberries make it zippy, fresh, and satisfying.

Pasta Salad Recipes

You couldn’t make a list of salad recipes without including this category! Pasta salads are the ultimate summer picnic food or party dish any time of year – they’re great to make ahead, they can double as a side and a main dish, and they’re a hearty showcase for the season’s best produce.

As its name suggests, this one is a breeze to make. Just whisk together the zippy lemon dressing at the bottom of a big bowl, add the other ingredients, and toss to create a heavenly tangy/creamy/crunchy/fresh summer combo.

Diced mango adds a surprising sweet twist to this colorful orzo, red onion, bell pepper, herb, and cucumber salad.

My veggie-packed take on a deli-style pasta salad! I swap spiralized summer squash for half the noodles and a creamy tahini dressing for a mayo-based one. It’s a healthier version of the grocery counter classic, but it’s just as good.

Sun-dried tomatoes add delicious umami bites to this super green combination of summer veggies, basil, pasta, and pine nuts.

A mix of jammy roasted cherry tomatoes and juicy fresh ones makes this guy one of my favorite summer salads. With spiced roasted chickpeas, tangy feta, and big pearls of couscous, it’s hearty enough to be a meal on its own.

Not your average pasta salad! Tossed in a tangy sesame-ginger dressing and piled with green veggies and avocado, this soba noodle salad is a light, refreshing summer meal.

Green Salad Recipes

A big green salad is one of my go-to meals all year round. In the summer, the lettuces I find at the farmers market are so soft & sweet that a big green summer salad is really a treat. In the winter, I use a bright, bold dressing to punch up hearty greens like kale. I’ll often make these recipes for lunch, but you could also toss them together to serve as a side dish at your next cookout or dinner party.

Savory shiitake walnut taco “meat” is the star of this salad, and zippy cilantro lime dressing gives it a fresh finishing touch. Enjoy this salad as a meal on its own, or serve it as a starter with fajitas or tacos.

This plant-based riff on a classic Cobb salad swaps baked tofu for chicken breast and smoky toasted coconut for bacon. A creamy, tangy dressing ties it all together.

12. Grilled Romaine Vegan Caesar Wedges

One of my favorite green salads of all time! Crisp romaine gets lightly charred, then drizzled with an irresistibly tangy cashew vegan caesar dressing. This one is on page 111 of our new cookbook, Love & Lemons Every Day.

This vibrant kale salad is a treat year-round. I pile it high with a rainbow of crunchy veggies, toasted seeds, creamy avocado, and savory roasted chickpeas. Doused in a tangy carrot ginger dressing, it’s hearty enough to be a meal on its own.

Tomato Summer Salads

If there’s one veggie (or fruit, if you’re looking to get technical) that’s the star of summer, the tomato is definitely it. Here are some of my favorite summer salad recipes that put tomatoes front & center.

I love how big cubes of feta, juicy tomatoes, olives, herbs, bell peppers, and cucumber tumble together in this stunning summer salad with a homemade Greek salad dressing. You only need 7 ingredients and a few minutes to put together this juicy/crisp/tangy/savory combo. What are you waiting for?

Fresh chiles add some heat to the sweet, juicy mix of tomatoes & watermelon in this recipe.

Roasting cherry tomatoes gives them an intense sweet & savory flavor that’s fantastic alongside eggplant, arugula, and nutty farro.

17. Heirloom Tomato Fattoush

Once you start bringing home those juicy farmers market heirloom tomatoes, make this salad! It’s my non-traditional take on fattoush, a bread salad made with toasted pita. This one has a layer of lemony yogurt and is topped with crispy chickpeas, and lots of fresh herbs. Find it on on page 125 of Love & Lemons Every Day.

The secret to this salad is marinating the tomatoes in a splash of olive oil & sherry vinegar. They become rich & tangy – the perfect contrast for fresh basil, avocado, and a little orzo pasta.

If it ain’t broke, don’t fix it. Check out this recipe to find my best tips for making a classic Caprese summer salad.

Corn Summer Salad Recipes

If tomatoes are #1 in the summer, corn comes in as a close #2. Grilled, steamed, or fresh off the cob, it’s the perfect addition to all sorts of summer salads.

This fresh corn salad features all my summer favorites: grilled sweet corn, juicy peaches, and lots of fresh basil! To highlight the crisp, fresh ingredients, I toss it with a zesty chile lime dressing.

If you’ve ever had Mexican street corn, you know that the combination of charred corn, crumbly Cotija, creamy mayo, and cilantro is a hard one to beat. I like to spice mine up with sriracha or adobo sauce, too!

Summer Panzanellas

Panzanellas are hands down my favorite summer salads. You just can’t beat big cubes of bread tossed with juicy summer produce and a good tangy vinaigrette. You can always serve these salads as a side, but they’re great main dish options as well.

Panzanellas may be Italian bread salads, but this recipe’s not all about the bread. Crisp, juicy sweet corn is front and center, playing perfectly off a tangy dressing and bitter greens. I use the corn raw, so this panzanella is super simple to toss together.

Grilled peppers add a lovely sweetness to this veggie-packed summer salad. Along with the veggies, creamy fresh mozzarella makes it extra yummy.

I like to call this one an “everything summer salad.” It’s bursting with juicy peaches, tomatoes, crisp corn, and fresh basil – the best that summer has to offer.

When you’ve made zucchini bread, zucchini cake, baked zucchini, and zucchini pizza, and you STILL have zucchini, make this panzanella. The grilled squash is a great jammy contrast to crisp cucumbers and bursty cherry tomatoes.

Potato Salad Recipes

It’s taken me a while to get on board with potato salad, but over the last few years of experimenting with bold dressings and different mix-ins, I’ve become totally hooked. Here are a few of my favorites.

This lightened-up rendition of classic potato salad has a luscious Greek yogurt dressing with just a bit of mayo mixed in. It’s the perfect make-ahead salad, as the flavor deepens as it sits in the fridge.

If you’re grilling veggie burgers, make this summer salad right along with them. Not only are the potatoes grilled here, but the blueberries are too! A yummy grilled scallion vinaigrette, fresh herbs, and pickled onions accent this fun sweet/charred pairing.

28. Chimichurri Potato Salad

I toss this potato salad in a tangy, herbaceous chimichurri instead of a creamy dressing. It’s a fan favorite from Love & Lemons Every Day – find it on page 119.

This summery bean salad is incredibly versatile. Dress it up with a soft-boiled egg or chickpeas to make it a meal, or serve the mix of potatoes, green beans, and lemony dressing as a simple grilling side.

Fruity Summer Salads

Of course, your summer salads should feature the wonderful fresh vegetables we have at this time of year, but it’d be remiss not to take advantage of the fantastic fruits that abound too! Stone fruits, berries, and melon are all delicious sweet additions to summer salad recipes.

Skip the tomatoes the next time you’re making tabbouleh, and use dried tart cherries instead! They add great chewy texture and sweet/tart flavor to this fresh dish.

Or…use strawberries! Like tomatoes, they’re juicy & sweet. Another nontraditional ingredient – feta – adds a great salty contrast to the berries in this recipe.

This poke-inspired summer salad features juicy cubes of watermelon and crunchy macadamia nuts along with conventional poke fixings like cucumber, ginger & avocado. I toss it all in a tangy tamari-lime dressing to make a super fresh, fun summer dish.

Sure, we all love tomatoes & basil, but peaches & basil are just as good.

Another fruity caprese combo! This time, I use strawberries as well as cherry tomatoes, and I gussy it up with a balsamic reduction, avocado, and toasted pecans for a sweet, nutty crunch.

Fruit salads are a party essential, and we absolutely love this fresh lemon-ginger one. I like to use a star cookie cutter to cut the melon for festive flare!

Make this ultra-refreshing salad on hot summer days! Creamy avocado, tangy feta, and bright lime wonderfully accent cool, juicy melon and cucumber. A handful of fresh herbs is the perfect finishing touch.

Chopped Medjool dates and aromatic cumin add a surprising sweet twist to this hearty chickpea salad. Topped with roasted red peppers, grape tomatoes, and a big sprinkle of goat cheese, it’s a good salad to pack for lunch, but it’s also a guaranteed hit at any gathering.

If you love these salad recipes, check out my favorite appetizers, soup recipes, dinner recipes, and top vegan recipes next!

How to make zucchini pasta noodles

To make zucchini pasta noodles that are just like elbow macaroni, you will need to take one step before putting your zucchini on the spiralizer.

  • First cut the top and the bottom off the zucchini.
  • Next using a sharp knife, cut the zucchini down the length of the zucchini half way through (go only to the center of the zucchini, not all the way to the other side).
  • Put the cut zucchini on the spiralizer and spiralize. You will get half moon shaped zucchini pasta noodles.

Orzo, zucchini, feta and dill make a fast, flavorful pasta salad for grilling season

Sometimes you come across a little cooking technique that sets off a bell: ding, ding, ding.

I found this one as I was looking for ideas for what to do with leftover orzo, but it would work with any quick-cooking pasta shape.

For this pasta salad, you put a pot of water on for the orzo and while waiting for it to boil, coarsely shred the zucchini and gather the dill and feta. As soon as the orzo is al dente, you drain it in a colander and immediately add the shredded vegetable to the hot-from-the-pot pasta so that it “cooks” — or more accurately wilts.

Scoop that combination into a serving bowl, toss with your choice of cheese and herbs, and you’ve got a delicious main course or a perfect side in about 20 minutes.

If you are a regular reader of this Dinner in Minutes column, you’ll note that last week’s recipe included Chicken Soup with Orzo and Spring Vegetables. When I’m testing recipes, I often have leftovers of various ingredients and look for ways to store or freeze them for future use.

I strive to keep the ingredients varied from week to week, so I hope you’ll forgive the repetition here, but this pasta salad went so perfectly with grilled meats and vegetables, I couldn’t resist sharing it just before the start of grilling season this Memorial Day.

I have made it twice since, serving it beside both grilled chicken and with thick slices of grilled eggplant and found it to be a just-right side for a lazy, warm weeknight.

To create a complementary side to one of my favorite spice rubs for grilled chicken — oregano, chile powder and smoked paprika spice — I added the crumbled feta and fresh dill, but you can be creative. Consider grated Parmesan with basil and chives, as the original recipe called for, or any herby combination.

On weeknights if I’m craving grilled foods, I sometimes rely on quick-cooking chicken cutlets and my stovetop grill pan for a faster result, but keep this side dish in mind as you fire up the grill this Memorial Day and beyond. It would make a great addition to a potluck, too, if you’re starting to venture out a bit more.

Make Ahead: The pasta salad is best freshly made, but it can be made up to 1 day ahead.

Storage Notes: Leftovers can be refrigerated, separately, in airtight containers for up to 3 days.

Notes: If time allows, remove the chicken from the refrigerator about 20 minutes before cooking to take the chill off the meat, which will ensure more even cooking.

To cut waste, don’t toss the dill stems. Mince them and toss them into the pasta with the fronds.

If you can’t find chicken cutlets, buy two chicken breasts and use a sharp knife to cut each breast half through the equator to butterfly. Slice through so the meat eventually opens like a book. Separate the two halves. Trim and discard any visible fat.


  • 8 ounces whole wheat or regular orzo
  • 1 large zucchini (about 12 ounces), coarsely shredded, about 3 cups
  • 1 large lemon, zested and juiced
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fine sea salt or table salt, plus more as needed
  • 1/4 teaspoon finely ground black pepper, plus more as needed
  • 3/4 cup crumbled feta (about 4 ounces)
  • 1/4 cup fresh dill fronds, lightly chopped, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon distilled white vinegar
  • 1 1/2 teaspoons paprika, preferably smoked
  • 1 teaspoon light or dark brown sugar
  • 1/2 teaspoon ground chipotle chile powder
  • 1/2 teaspoon dried oregano, preferably Greek
  • 1/4 teaspoon fine sea salt or table salt
  • 1/4 teaspoon garlic powder
  • Pinch finely ground black pepper (optional)
  • 4 chicken cutlets (about 1 pound total) (see note)

Step 1

Make the pasta: In a large pot over high heat, bring a quart of water to a boil, add the orzo and cook according to the package directions until al dente, 3 to 5 minutes. Drain into a colander, then add the zucchini and toss together. Let sit for 1 minute.

Step 2

Transfer the zucchini and orzo mixture to a large bowl, and toss with the lemon zest and juice, oil, salt and pepper and let cool, about 10 minutes. Add the feta and dill and toss to combine. Taste, and season with more salt and/or pepper as needed. Serve at room temperature or chilled.

Step 3

While the pasta is cooling, grill the chicken. If using a well-seasoned grill pan, place it over medium-high heat until a few drops of water sizzle and quickly evaporate, about 3 minutes. If using a grill, oil the grates well. If using a gas grill, preheat it to medium-high, about 450 degrees. If using a charcoal grill, light the charcoal in a chimney when the briquettes are mostly white and ashy, and distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. (This recipe may take about 20 minutes longer if using a charcoal grill.)

About the Recipe

I took yellow squash and zucchini, and shaved them into delicate ribbons with a simple vegetable peeler. I suggest you cut the ends of the zucchini off first, then gently peel lengthwise until you hit the seeds and middle, which will become thin and watery. When you’re done, the middle should be in a stout, squared column that you can toss in the compost or garbage.

Next, I cut sweet, plump bi-color corn kernels right off the cob, and add them to the bed of squash. There are lots of hacks out there for cutting corn from the cob so the kernels don’t ping pong around the kitchen as you cut, but I most often I end up just gently sawing the kernels from the cob and scooping them together in a pile. The dogs will clean up anything that falls on the floor as they stare and wish, “PLEASE, FALL ON THE FLOOR. ”

The simple but totally tasty vinaigrette involves garlic, fragrant basil and a bowl of lemons. This is where we get our spunk, with a bit of Dijon added in. The beauty of this dressing is it gently marinades and totally flavors the raw ingredients.

Creamy goat cheese purchased from the market earlier that morning made its way into the salad as well. As the ribbons and corn and vinaigrette mixed together with each forkful, the cheese adds a creaminess to the salad that’s not to be missed.

While this salad is terrific to enjoy right after you add the dressing, if you have time, add the dressing and then let it sit in the fridge for 30 minutes to an hour to soak in that simple lemon dressing. Oh man. It is tasty.

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.


  • 1 (9-oz.) pkg. refrigerated whole-wheat 3-cheese tortellini (such as Buitoni)
  • 2/3 cup frozen peas
  • 2 medium zucchini
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 teaspoon grated lemon rind plus 1 Tbsp. fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Small fresh basil leaves (optional)

Nutritional Information

  • Calories 302
  • Fat 14g
  • Satfat 3.2g
  • Monofat 6.8g
  • Polyfat 1.6g
  • Protein 12g
  • Carbohydrate 34g
  • Fiber 7g
  • Cholesterol 39mg
  • Iron 2mg
  • Sodium 561mg
  • Calcium 115mg
  • Sugars 5g
  • Est. added sugars 0g

A little sneak peek.

Low carb: Mediterranean week with Martina Slajerova

This exclusive meal plan is provided by Martina Slajerova. She is a best-selling cookbook author, known for her low-carb and keto recipes.

The meal plan features Mediterranean-inspired low-carb recipes with fresh ingredients like fish, chard, garlic, herbs, and olive oil.

The recipes are handpicked by Diet Doctor’s recipe team from Martina’s bestselling cookbooks: The New Mediterranean Cookbook, Simple Keto, and Beginners Keto.

Mon Tue Wed Thu Fri Sat Sun

Spiced Cream Cheese Frosted Zucchini Bars

Serves: 18
Nutrition: 114 calories, 3 g fat (1.5 g saturated fat), 34 mg sodium, 20 g carbs, 0 g fiber, 14 g sugar, 2 g protein (calculated with plain, low-fat yogurt)

If you're on a health-kick but craving some dessert, have a frosted zucchini bar. For around 100 calories and low in fat, these bars are a healthy alternative to other cream cheese based desserts. The trick though, is just eating one!


  1. Doulabar

    I consider, that you commit an error.

  2. Tatanka-Ptecila

    This topic is just amazing :), very interesting to me)))

  3. Fenrirn

    This sentence, amazing)))

  4. Gojora

    Is it the draw?

  5. Dacey

    I congratulate, the admirable answer ...

Write a message