Zucchini Carpaccio Salad

This summer salad bursts with flavor from a basil-parsley vinaigrette. Quick enough for weeknights or busy weekends, this gluten-free dish is a must-try.

Growing up in the midwest, I thought it was just a cruel joke that spring and summer clothes would show up at the mall in February. Bright colors, shorts, flip flops…when there was still snow and slush on the ground. It didn’t occur to me until I moved away that spring was actually starting to happen in other parts of the country.

Now that I’m trying to eat more seasonally, I’m realizing that our season in food is also ahead of the game. We had kale before everyone had kale, and now the first of our zucchini’s have arrived. So if you live up north, consider this your summer preview.

This salad couldn’t be easier. Thin zucchini coins are tossed in a bright basil-parsley sauce. I’m calling it a vinaigrette, but it’s really something in between a pesto & chimichurri. There are no nuts so it’s thinner than pesto, but the basil gives it an essence of pesto. I’ve put the leftover dressing over everything – drizzled it over eggs, sandwiches, over pizza right after it’s come out of the oven…

Zucchini Carpaccio Salad

Prep time
Cook time
Total time
Serves: 3-4 as a side
For the basil & parsley vinaigrette: (this will make extra)
  • 1 cup flat-leaf parsley
  • 1 cup basil
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • Juice of ½ small lemon (about 2 tablespoons)
  • 1 garlic clove, crushed
  • 1 teaspoon honey or agave
  • Sea salt and fresh black pepper
For the salad:
  • 3 medium zucchini
  • 1-2 scallions, chopped
  • 2 sun-dried tomatoes, chopped
  • ¼ cup toasted pine nuts, chopped
  • ¼ cup crumbled feta
  • Pinch red pepper flakes (optional)
  1. Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, and pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.
  2. Using a mandolin, shave the un-peeled zucchini into thin coins.
  3. Toss the zucchini, scallions, and some of the vinaigrette together (use as much or little of the dressing as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.
  4. Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
  5. Cover leftover dressing and store it at room temperature.



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Rate this recipe (after making it):  

  1. vegangirl

    I love everything about this salad, for me and my family it’s ok. Fantastic zucchini recipe for breakfast 🙂

  2. Tammy

    For the avocado egg toast I made it tastier and healthier by adding micro greens on top of the avocado then put the egg on top of that. Crunchy and delicious!

  3. Tammy

    The vinaigrette is so yummy! Try also adding one stalk of spring garlic. Also I was out of champagne vinegar so used Fire Cider. Fantastic! I made a piece of whole grain bread, topped with avocado, an egg and some of the vinaigrette. OMG my new favorite breakfast!

  4. Kelly Renquist

    I made this last night as a side for dinner with friends. It was beyond delicious! I folded some of the dressing into some cooked wild rice and added a bit of oil and lemon and then topped it with your zucchini recipe. We devoured it. You’re right about the dressing. It would make just about anything taste great! Thanks!

    • jeanine

      so glad you liked it! I’m getting excited for summer & zucchini season 🙂

  5. I love this! I saw a recipe for zucchini carpaccio in New Latin Classics and had it on the menu for this summer. You beat me to it! I haven’t heard that zucchini is growing up here yet, I’m six hours north of you, but I might come across some Texas zucchini at the farmers market this weekend. If I do, I’m giving this a try!

    • jeanine

      came in my CSA and everything – it’s been such a warm spring it feels like summer here!

  6. adrienne from adrienneats.blogspot.com

    I love everything about this salad. Can’t wait until zucchini fills the farmers market in NC!

  7. Hey Jeanine, I just stumbled onto your blog and so happy that I did since I adore your style of recipes. Can’t wait to see what you make next. 🙂

  8. Eileen from hampiesandwiches.blogspot.com

    That looks beautiful! I can hardly wait for the summer zucchini to invade our farmer’s market–even though it barely even feels like spring yet!

  9. Sounds nice, very spring-ish! Maybe if I made it without the feta I could get over my hate of raw zucchini, installed into me by my idiotic parents who thought force-feeding kids stuff is a good idea…

    Wonder what would be a good substitute for the champagne vinaigrette? I have a whole bunch of different vinegars – at least cider, rice, white and red (umeboshi and balsamico probably aren’t relevant).

    • jeanine

      Hi Maija,

      I’m not crazy about raw zucchini either, but that raw bit kind of goes away (for me) when they’re sliced almost paper thin. I’d go for red or white wine vinegar as an alternate choice. Balsamic would be fine too.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.