Bright, zesty, nutty, and tangy, this zucchini salad with garlic lemon olive oil and walnuts is everything you want in a side dish. Simple and fresh, but full of flavor, thinly sliced zucchini dressed in a garlic- and lemon zest–infused olive oil meets crunchy toasted walnuts and salty Parmesan.
Nothing screams lazy sunny afternoons like a bowl of fresh zucchini salad. This recipe is meant to be easy and customizable, with very little cooking and prep involved – the kind of dish you put together as you chat over a crisp glass of Coke.
The raw zucchini makes it perfect for a warm summer day, since it’s made up of about 95% water and provides tons of hydration. That also means a lot of nutrition and very few calories, so it won’t feel heavy.
The walnuts add crunch and healthy fats, because we need that too. To tie it all together, Parmesan ribbons garnish the salad for a nice salty touch. All of it is tossed in a tangy garlic lemon olive oil dressing that’s warm enough to pretend you actually did any cooking.
Tips for the Best Zucchini Salad
- Thinly slice the zucchini: Since this is a raw salad, thinly slicing the zucchini is essential to break down its dense texture and maximize surface area, allowing it to better absorb the dressing. Use a mandoline or sharp knife to get even, thin slices.
- Infuse the olive oil right: Before you do all the slicing, prepare your infused olive oil so it has enough time to develop flavor. Warm gently over medium-low heat and let the garlic, lemon peel, and za’atar steep for at least 5 minutes. Low heat preserves the oil’s quality and prevents the aromatics from burning.
- Toast walnuts: Toasting walnuts enhances their flavor, aroma, and texture by releasing natural oils and reducing bitterness, making them ideal for a salad. You can do it on the stovetop using a skillet or in the oven for a more hands-off approach.
- Serve immediately: Raw zucchini can release water over time, so toss the salad just before serving if you want it crisp.
- Add finishing touches last: The toasted walnuts, Parmesan ribbons, mint, and a pinch of flaky salt should go on just before serving to keep texture and flavor bright.
- Customize: Add different fresh herbs or thinly sliced vegetables like tomatoes and onions. The salad is forgiving, so small tweaks won’t break it.
Variations & Mix-Ins
- Add thinly sliced tomatoes, fresh corn, red onions, or thinly sliced radishes for color and flavor.
- Swap walnuts for pecans, almonds, or pistachios for a different crunch.
- Mix in grains like quinoa or farro to turn it into a more substantial lunch salad.
- Add crumbled feta or goat cheese instead of Parmesan for a tangy twist.
Serving Suggestions
- Serve as a side for grilled chicken, fish, or rotisserie chicken.
- Pair with a crusty baguette or sandwich for a light summer lunch.
- Bring to a picnic – just keep the olive oil dressing separate until serving to stay crisp.
Storage & Meal Prep Tips
- Keep zucchini sliced, toasted walnuts, and dressing separate in airtight containers. Toss just before serving.
- Parmesan and fresh herbs are best added right before serving to preserve texture.
- Salad keeps well for about 2 days, but zucchini will soften over time.
FAQ
Q: Can I make this zucchini salad ahead?
A: Absolutely. Keep zucchini, toasted walnuts, and dressing separate until serving. Toss right before eating to stay crisp.
Q: Can I swap the walnuts?
A: Pecans, almonds, or pistachios all work!
Q: Can I make it vegan?
A: Yes. Use a plant-based Parmesan or skip it entirely.
Q: Can I use plain olive oil?
A: Yes, but infusing it with garlic, lemon peel, and za’atar gives it its signature flavor.
Q: Can I add other vegetables?
A: Cherry tomatoes, fresh corn, or thinly sliced red onions add color and texture.
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Zucchini Salad with Garlic Lemon Olive Oil and Walnuts
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced or thinly sliced
- 1 lemon, zest and juice
- ½ tsp za’atar
- 1 cup walnuts, toasted and roughly chopped
- 6 mini zucchini, thinly sliced
- Parmesan ribbons for garnish
- Fresh mint leaves for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Infuse the olive oil: In a small saucepan, warm the olive oil gently over medium-low heat. Add the garlic, lemon zest, and za’atar. Let steep for 5 minutes to infuse the flavors. Remove from heat and season with salt and pepper. Set aside.
- Toast the walnuts: On the stovetop or in the oven, toast the walnuts until fragrant and lightly golden. Let cool slightly.
- Prepare the zucchini: Wash and thinly slice the mini zucchini using a sharp knife or mandoline. Transfer to a large mixing bowl.
- Assemble the salad: Pour the infused olive oil over the zucchini. Add the toasted walnuts and squeeze in the lemon. Taste and adjust seasoning.
- Garnish and serve: Top with a generous amount of parmesan ribbons and fresh mint leaves just before serving. Serve immediately for the best texture and flavor.
