It’s the peak of Summer, and zucchinis are in abundance. If you’re sick of the same ol’ soggy zucchini side dish, try this one out. Fresh & Easy Zucchini Ribbon Salad with Feta will be ready in no time. No cooking required.

Try is fresh summery recipe as an appetizer or main dish, Mango Shrimp Ceviche.

Zucchini Ribbon Salad Ingredients

Just a handful of ingredients go in to this bright summery salad.

Zucchini

There are lots of reasons why you should eat more of this squash. According to Alina Petre’s article on Healthline.com here are a few:

• Helps in immunity and vision with Vitamin A
• Rich in Antioxidants which help fight free radicals
• Aids in digestion because of the high water content

Feta

Tangy, salty, and creamy, feta cheese goes great with zucchini. Feta is a low fat, low calorie cheese.

Not a feta fan? Go for shaved Parmesan.

Salads don’t have to be boring. If you like this salad recipe, you’ll love my post on 5 Healthy Salad Dressings.

Lemon Juice & Olive Oil

This zucchini ribbon salad stays bright with lemon juice. It adds a little bit more tang to the dish. The olive oil adds in a little healthy fat and cuts the acid in the lemon juice.

If you like lemon, you’ll love my Lemon Dill Potato Salad.

Herbs

Now for the fun part! Herbs. Thyme and chives go great with the zucchini. Or, use your favorites.

Fresh is best! But if you are in a pinch with no fresh herbs at your finger tips, dried would be fine. Cut the measurements back. Dried herbs are way more concentrated in flavor than fresh. Half to a quarter teaspoon is all you will need.

If you like herby full of flavor recipes, you’ll love this Spinach Salad with Easy Pesto Dressing.

How to Make Zucchini Ribbon Salad with Feta

Making ribbon salad is as easy as peeling zucchini, tossing in the feta, and drizzling on the dressing. There is some down time, though. This squash is 90% water, and you don’t want a soggy salad.

Ribbons

Make zucchini ribbons with a vegetable peeler or mandolin. In a colander, with a bowl underneath to catch the water (if there is any), peel the zucchini. To do so, peel all sides of zucchini until you reach the seedy center.

Once you have hit the seeds, turn the zucchini a quarter of a turn. Start to peel again until you hit the seeds. Peel four sides of the zucchini, and discard the seedy center.

To help release the water in the zucchini, sprinkle them with salt. Let sit for 30 minutes or so. This helps create a non-soggy salad.

Once the zucchini ribbons have released their water, blot with a paper towel. Or, if you have the time, spread them out on a paper towel to really soak up the water that has been released.

The Dressing

While the zucchini are hanging out in the colander, make the dressing. Mix the lemon juice, olive oil, herbs, and garlic powder together in a bowl with a whisk.

Put it All Together

Toss out the zucchini water, if any, and blot the water off. Put the zucchini on a serving platter or shallow serving bowl. A serving piece that’s flat is ideal for this salad, so the zucchini doesn’t get squished.

Sprinkle in feta, drizzle on dressing, add in sunflower seeds. and top with a few chopped herbs. It’s ready to go!

If you like this summery salad, you’ll love my Quinoa Salad with Cantaloupe and Goat Cheese.

What to Serve with this Salad?

This is the perfect salad for a BBQ or last minute dinner get together. It’s also great with chick peas or chicken and enjoyed as an entree.

Try it with this delicious Glazed and Grilled Salmon. Or serve with Grilled Chicken Burgers in Pita. This is also a delight with Pretzel Encrusted Schnitzel.

It’s best to consume all of this salad the day it is made. The zucchini gets a bit soggy as it sits with dressing.

Do you struggle with what to make for dinner? Are you sick of the same boring meals that no one eats? I can help. Let me send you FREE recipes a few times a month to keep fresh options coming for you and your family.