Marinated Zucchini Salad with Corn and Feta

This marinated zucchini salad is so easy to make! A refreshing combination of shaved zucchini ribbons, corn, feta, walnuts and fresh herbs is tossed in a lemony vinaigrette.

Marinated zucchini salad with corn, herbs, feta and walnuts on a round white plate

If you’re like me and you’re holding on to the last days of summer like there’s no tomorrow, then you’re going to love this Marinated Zucchini Salad as much as I do. We’re talking thinly shaved ribbons of zucchini and yellow squash, fresh herbs, sweet white corn, creamy feta and crunchy walnuts all tossed together in a bright and simple lemon vinaigrette.

Marinated zucchini ribbon salad  on a round white plate with a bronze serving spoon

How to make zucchini ribbons

What makes this zucchini ribbon salad so tasty is that the thinly shaved zucchini ribbons are infused with lemony flavor from the simple dressing. As the squash sits in the dressing the flavor absorbs beautifully and softens the ribbons just the right amount. But because they’re raw they still retain a bit of pleasant crunch.

To make these evenly sliced zucchini ribbons, I use this mandolin. In fact, it’s one of my top essential tools that I always carry in my knife bag.

You’ll want to slice the squash on a thinner setting so that they’re pliable. You can even roll them up into little curls for presentation, if you’d like.

a mandolin and shaved zucchini ribbons on a cutting board

Why you’ll love this vegetarian zucchini recipe

This zucchini ribbon salad is so easy to throw together, and there’s absolutely no cooking involved, so it’s perfect for those hot summer days when you don’t want to turn on the oven or on a busy weeknight.

The chilled, shaved squash is unbelievably refreshing, and the addition of fresh corn, flavorful herbs, creamy feta and crunchy walnuts makes this salad anything but boring.

It’s a great gluten free and low carb option and a wonderful way to use up leftover zucchini!

Marinated zucchini salad with crumbled feta, a jar of scattered walnuts and assorted fresh herbs

FAQ

Can I make this Zucchini Salad in advance?

If you want to make this salad 1-2 days in advance, you can keep the salad ingredients and dressing ingredients separate and toss them together 20-30 minutes before you plan to eat it. Then simply add the remaining ingredients once the zucchini ribbons have had a chance to marinate in the dressing.

Marinated zucchini salad

How long will this Marinated Zucchini Salad last in the fridge?

This salad should keep well for at least a couple of days once it’s tossed with the lemon vinaigrette. In fact, the longer it sits, the more it will absorb that lovely lemon flavor from the dressing! But any longer than that and the zucchini will become quite soggy.

Marinated zucchini ribbon salad with corn, herbs, feta and walnuts on a round white plate

Variations on this recipe

  • Other cheeses that would taste great besides feta include shaved Parmesan and goat cheese.
  • If you want to keep this recipe vegan, simply omit the cheese
  • Feel free to use whatever fresh herbs you have on hand for this recipe! Basil, tarragon, chives, parsley, cilantro, oregano and mint all work beautifully
Marinated zucchini ribbon salad with corn, herbs, feta and walnuts on a round white plate

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5 from 5 votes
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Marinated Zucchini Salad

This marinated zucchini salad is so easy to make! A refreshing combination of shaved zucchini ribbons, corn, feta, walnuts and fresh herbs is tossed in a lemony vinaigrette.

Course Salad, Side Dish
Cuisine Vegetarian
Keyword vegetarian dinner ideas, zucchini, zucchini salad
Prep Time 20 minutes
Servings 4

Ingredients

For the lemon vinaigrette:

  • Juice and zest of 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the salad:

  • 2 large zucchinis thinly sliced on a mandolin
  • 2 medium yellow squash thinly sliced on a mandolin
  • 1 ear corn kernels removed
  • 1/4 cup chopped fresh herbs such as basil, chives, oregano and mint
  • 1/4 cup feta cheese crumbled
  • 1/4 cup walnuts chopped
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Whisk together the lemon juice, lemon zest, apple cider vinegar, honey, olive oil, salt and pepper.

  2. Toss vinaigrette with zucchini ribbons in a bowl and allow to sit for 20-30 minutes in the refrigerator.

  3. Add corn, herbs, walnuts and feta and toss gently. Season with sea salt and black pepper to taste.

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Comments

  1. Dawn Conklin

    I love zucchini and my family really started to enjoy it more recently too – fortunately for me haha! Tho I could eat this whole salad myself I am sure 🙂 This would be a great side for a big dinner too, like a holiday dinner. Simple yet elegant.

    Reply

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