Raw Zucchini Salad

Raw Zucchini Salad

Serves: 6

Lunch, Dinner


  • 2/3 cup chopped red onion (about ¼ large red onion) 
  • 1 cup red wine vinegar 
  • 3 medium zucchini (about 1.5 lbs), diced 
  • 1 pint grape tomatoes, halved or quartered
  • 1 cup chopped kalamata olives
  • 1 cup diced feta cheese (optional) 
  • Zest of 1 lemon 
  • Juice of 1 lemon (about 3 tablespoons) 
  • 2 tablespoons chopped mint 
  • 2 tablespoons chopped parsley 
  • ½ cup pine nuts, toasted 
  • Kosher salt 
  • Freshly ground black pepper


Combine the chopped onion and red wine vinegar in a bowl. Let this stand at room temperature for 30 minutes to 1 hour. Strain the mixture and discard the vinegar.

Combine the onions, zucchini, tomatoes, olives, cheese, lemon zest, lemon juice, mint, parsley, and pine nuts in a bowl. Season to taste with kosher salt and freshly ground black pepper. Serve room temperature or chilled.

(Recipe via Deniece Vella)