This raw Zucchini Salad is an easy side dish to make for summer picnics or dinners. Made with zoodles, tomatoes, and bacon, it's a healthy low-carb option that tastes awesome too.
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Zucchini reigns supreme as my favorite veggie this summer! The best part? It's versatile enough to be enjoyed in both sweet and savory dishes.
I love hiding it under layers of chocolate in these frosted zucchini brownies or in a loaf of double chocolate zucchini bread. It also makes the perfect noodles for a zoodle salad or a shrimp zucchini pasta.
Why This Zucchini Salad Recipe Works
This amazing zucchini side dish is perfect for summer meals. Made with just 6 ingredients, it comes together in minutes and is bursting with flavor. Get ready for everyone to ask for seconds.
- Easy to make. Make salad prep a breeze with this incredible vegetable! Simply grate or spiralize 2 zucchinis, then mix in the remaining ingredients. It's that easy!
- Fun way to eat zucchini. Raw zucchini noodles are incredibly delicious. They have such a great flavor and texture. Plus, they have the impressive ability to absorb the flavors of the salad, making them even better.
- Great BLT flavor. Cherry tomatoes and crispy bacon along with the "green" noodles gives this salad a delicious BLT taste and texture.
- Low carb dish. Zucchini noodles are a healthier and nutritious alternative to traditional pasta.
Main Ingredients
To make this zucchini salad recipe, you'll need a few key ingredients along with a few additions to enhance the flavor and texture.
- Zucchini - You will need 2 medium sized zucchinis with smooth skin.
- Dressing - A mixture of olive oil and vinegar creates a light vinaigrette that tastes so good. You can also use a store bought dressing if you like.
- Tomatoes - Sweet cherry tomatoes or grape tomatoes are the best size and texture for this salad. I like to cut them in half, so they are easier to eat.
- Feta Cheese - Adds a richness and tanginess to each bite.
- Bacon - You want to use a cooked bacon that has some crispiness and crunch to it.
How to Make Zucchini Salad
This raw zucchini salad comes together in minutes. It's the perfect side dish to serve with parmesan chicken tenders, pulled pork, grilled steak, or your favorite protein.
- Prep the zucchini. Use a spiralizer to create noodles from two medium zucchinis. Chop the zoodles into smaller pieces using a sharp knife.
- Make the dressing. Whisk together some olive oil and vinegar. Place the zucchini in a bowl and pour the dressing on it. Toss until every piece is coated.
- Add the extra ingredients. Cut the cherry tomatoes in half. Stir the tomatoes and crumbled feta cheese into the noodles and season to taste with salt and pepper.
- Chill and serve. Refrigerate the tomato zucchini salad at least one hour. This will allow the zucchini to absorb the flavors and soften slightly. Right before serving, stir in crispy cooked bacon.
BruCrew Tip: Zucchini is a watery vegetable. Place the zoodles on a pan lined with paper towels and lightly salt. Let rest for 20-30 minutes. This gives the salt time to draw out the water in the veggies.
Storage Recommendations
Keep the cold zucchini salad in a tightly sealed bowl in the refrigerator. It is best served the day you make it, but it will keep for 1-2 days in the fridge.
Tips and Tricks
- Choose small or medium sized zucchinis. Larger zucchini can have lots of seeds and be tough. The smaller ones are tender and delicious.
- If you do not have a spiralizer, you can use a medium sized grater to make the "noodles" or thinly slice the vegetable into small pieces.
- Salt the zucchini noodles lightly and let them sit. This helps to remove some of the excess water and will keep the salad from getting too watery as it chills in the fridge.
- Make sure you stir the crisp bacon into the tomato zucchini salad right before serving because it will start to get soggy over time.
FAQs
Zucchini is a versatile vegetable that can be eaten raw or cooked. Eating zucchini raw provides you with vitamins, fiber, and antioxidants.
No, there is no reason to peel the zucchini. In fact, most of the nutritional value can be found in the skins. They are soft and can easily be digested.
Zucchini contains a lot of water. After slicing or spiralizing the zucchini, place them on a paper towel lined tray. Lightly salt and let them sit for 30 minutes, so the salt can draw out the water.
More Healthy Zucchini Recipes
- Cranberry Zucchini Slaw
- Sheet Pan Chili Lime Cod
- No Bake Zucchini Cookies
- Baked Zucchini Fries
- Stuffed Zucchini Boats
For more salad recipes, check out 31 of the best picnic salads!
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Recipe
Zucchini Salad Recipe
Ingredients
- 2 medium zucchinis (4 cups zoodles)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 cup halved cherry tomatoes
- 1 cup crumbled feta cheese
- salt and pepper, to taste
- 1 cup crumbled crispy bacon
Instructions
- Use a spiralizer to create noodles. Chop the longer noodles into smaller pieces.
- Whisk together the oil and vinegar and toss with the zucchini to coat.
- Stir in the tomatoes and cheese. Season the salad to taste with salt and pepper.
- Refrigerate the salad for at least one hour so that the flavors meld and the zucchini softens slightly.
- Right before serving stir in the crispy bacon.
Notes
- Choose small or medium sized zucchinis. Larger zucchini can have lots of seeds and be tough. The smaller ones are tender and delicious.
- If you do not have a spiralizer, you can use a medium sized grater to make the "noodles" or thinly slice the vegetable into small pieces.
- Salt the zucchini noodles lightly and let them sit. This helps to remove some of the excess water and will keep the salad from getting too watery as it chills in the fridge.
- Make sure you stir the crisp bacon into the cold zucchini salad right before serving because it will start to get soggy over time.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 919mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 17g
*This post was first published August 2018. It was updated and republished August 2023.
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