Fresh zucchini are available most of the year, but when local summer squash first appears in markets I reach for them constantly. Their mild, slightly sweet flavor and tender texture make them perfect for light soups, grilled sides, and especially crisp summer salads. This zucchini salad is one of my favorites: simple, fast, and full of bright, clean flavors that pair wonderfully with outdoor dining. I could eat it every day and never tire of the combination of olive oil, garlic, fresh herbs and shaved Pecorino.

Zucchini Salad

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Use the freshest zucchini you can find for this simple, flavorful salad. Lightly fried or briefly steamed, the zucchini remain tender-crisp and soak up the garlic, herb and vinegar dressing without becoming heavy. Finish with shaved Pecorino for a salty, creamy contrast.

Table of Contents

Ingredients

4 to 6 medium zucchini
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and thinly sliced
1 to 2 tablespoons red wine vinegar (to taste)
Sea salt and plenty of cracked black pepper
1/4 cup chopped fresh herbs (parsley or mint recommended)
1 ounce shaved Pecorino cheese

Instructions

Trim the ends of the zucchini and cut each in half crosswise.
Slice each half lengthwise into 6–8 thin wedges so they cook quickly and remain tender-crisp.
Heat the olive oil in a large frying pan over medium heat. Fry the zucchini in batches so pieces don’t overlap, turning until lightly browned on all sides but still slightly firm.
Transfer the cooked zucchini to a shallow serving dish and continue frying remaining batches.
When the last batch is done, add the sliced garlic to the pan and sauté briefly in the remaining oil just until it begins to color—be careful not to burn it.
Pour the garlic and oil over the zucchini.
Season with a splash of red wine vinegar, a pinch of sea salt, lots of freshly cracked black pepper, and the chopped herbs.
Toss gently to combine and taste, adjusting vinegar or oil to achieve a balanced, bright flavor.
Let the salad cool to room temperature so the flavors meld, then finish with shaved Pecorino on top and serve.

Nutrition Information:

Yield: 4
Serving Size: 1 cup

Amount Per Serving:
Calories: 206
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 7mg
Sodium: 262mg
Carbohydrates: 11g
Fiber: 4g
Sugar: 6g
Protein: 7g

Did you make this recipe?

If you try this zucchini salad, please leave a comment with your variations or share a photo of your plate on social media—I love seeing how readers adapt recipes.

Tips, Variations and Serving Ideas

For a lighter version, steam or blanch the zucchini briefly and toss them with olive oil and vinegar; add the garlic oil afterward for flavor. Try fresh mint for a brighter finish or basil for a sweeter herb note. This salad also works well as part of an antipasti platter alongside roasted peppers and olives, or as a refreshing side for grilled fish or chicken.

To serve, allow the salad to reach room temperature so the dressing coats the zucchini evenly. If preparing ahead, keep the cheese separate and add just before serving to preserve texture. Leftovers keep well refrigerated for a day or two—bring back to room temperature and refresh with a little more oil or vinegar if needed.