Zucchini Salad Raw
This no-cook summer salad is here to save your dinner plans and your dignity when you “forget” to make a side. Crunchy zucchini, sweet apples, and a zippy vinaigrette marinate themselves in the fridge overnight, so you can act like you planned it all along.
EQUIPMENT (PAID LINKS)
- Small bowl or mason jar
- Mixing spoon
Ingredients
- 4 cups diced zucchini about 2 medium
- 2 cups diced yellow squash about 1 medium
- 2 cups diced Honeycrisp apples about 3 medium
- 1 cup diced red bell pepper about 1 large
- 1 cup diced red onion about 1 large
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon white sugar
- 1 teaspoon dried basil
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup crumbled feta or goat cheese optional
Instructions
- Chop the Veggies: Dice the zucchini, yellow squash, red bell pepper, and red onion. Dice the apples last to help keep them from browning. Add all the chopped veggies to a large bowl.4 cups diced zucchini, 2 cups diced yellow squash, 1 cup diced red bell pepper, 1 cup diced red onion, 2 cups diced Honeycrisp apples
- Make the Dressing: In a small bowl or mason jar, add the olive oil, red wine vinegar, sugar, dried basil, salt, and black pepper. Stir or shake until fully combined.⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon white sugar, 1 teaspoon dried basil, ¾ teaspoon salt, ¼ teaspoon ground black pepper
- Dress the Salad: Pour the dressing over the chopped veggies. Mix everything together until evenly coated.
- Add Optional Cheese: If you're using feta or goat cheese, stir it in now for an extra flavor boost.½ cup crumbled feta or goat cheese
- Chill to Marinate: Cover the bowl and refrigerate for at least 12 hours so the flavors can develop.
- Serve and Store: Before serving, give the salad a good stir to redistribute the dressing. Store any leftovers in an airtight container in the fridge for up to 5 days.2 cups diced Honeycrisp apples