I didn’t set out to fall in love with raw zucchini—but here we are. This salad started as a last-ditch effort to use up a mountain of zucchini squash from the garden, and now it’s the thing I make on repeat all summer.
It’s crunchy, chilled, and honestly kind of addictive. No cooking, no mayo, and it somehow tastes better after sitting in the fridge overnight (bonus points).
If you’re looking for raw zucchini recipes that are actually good—or a cold zucchini salad that won’t scare off your pickiest eater—this is the one.
Zucchini Salad Raw
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
Raw Zucchini Salad Tips from Someone Who’s Definitely Made This Too Many Times
You know those recipes you make once, then forget forever? Yeah—this isn’t one of them. After batch number… let’s just say a lot, I’ve picked up a few tricks and swaps that’ll make your cold zucchini salad taste like it came from someone who knows what they’re doing (even if you were just winging it between Zoom calls and toddler meltdowns).
Here’s the inside scoop 👇
🥒 Dice Like You Mean It
This is not the time for lazy, uneven chunks. Dice everything small and about the same size so every bite is balanced. Yes, even the zucchini. Especially the zucchini.
🍏 Apples Last, Always
Want to avoid sad, brown apples? Dice them right before mixing or splash a little red wine vinegar on them the moment they hit the cutting board. Oxidation is not the vibe.
🧀 Cheese It Up (or Don’t)
Feta? Yes. Goat cheese? Even better. Parmesan? Sure, why not. No cheese? Still totally works. But if you do go cheesy, wait until just before serving so it doesn’t get soggy and weird.
💃 Shake Your Dressing Like You Mean It
Use a mason jar with a tight lid and dance it out—bonus points if you don’t forget the lid and redecorate your kitchen. Been there.
🌿 Got Fresh Herbs? Use ’Em
Dried basil’s cool, but fresh basil? Game changer. Toss in chopped parsley, mint, or even dill if you’re feeling wild. It’s a salad, not a contract—have fun.
🫙 Let It Chill (Literally)
This salad needs at least 12 hours in the fridge. Trust me, freshly mixed? Meh. Next day? 🔥 Chef’s kiss. Don’t skip the fridge nap.
🥵 Want Heat? Go Rogue
Feeling spicy? Add a pinch of chili flakes or a thinly sliced jalapeño. You rebel, you.
🧄 Garlic Lovers, I See You
Add a smashed clove or two to the dressing while it sits. Just don’t blame me if it’s still hanging out on your breath three hours later.
🧼 Scrub the Skin, Don’t Peel It
Zucchini skin = nutrients + color + crunch. Wash it well and skip the peeler. You’re not making baby food.
🧊 Serving Hack: Keep It Cool
Bringing this to a cookout? Pack it in a container, then put that container inside a bigger one with ice. Look at you, casually outsmarting the sun.
Want even more chaos? Toss in corn, chickpeas, or cucumbers and pretend it was part of the plan all along. It’s salad—there are no rules, only deeply held preferences.
