Best 4 Zucchini Salad With Herbs And Red Onion Recipes

Zucchini salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a light lunch or dinner option. Made with fresh zucchini, herbs, and red onion, this salad is packed with nutrients and antioxidants. It is also incredibly versatile and can be easily customized to your liking. This article provides three delicious zucchini salad recipes that are sure to please everyone at your table.

The first recipe is a classic zucchini salad with a tangy vinaigrette dressing. This salad is simple to make and is perfect for a quick and easy weeknight meal. The second recipe is a more flavorful zucchini salad with a creamy dill dressing. This salad is perfect for a special occasion or when you want to impress your guests. The third recipe is a grilled zucchini salad with a balsamic glaze. This salad is packed with flavor and is perfect for a summer barbecue.

Check out the recipes below so you can choose the best recipe for yourself!

JEAN'S ZUCCHINI SALAD

Jean's Zucchini Salad image

My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.

Provided by stitchers

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h30m

Yield 5

Number Of Ingredients 13

Ingredients

1 ½ cups thinly sliced zucchini
½ cup thinly sliced celery
¼ red onion, thinly sliced
¼ green bell pepper, thinly sliced
6 tablespoons white sugar, or to taste
¼ cup rice vinegar
2 tablespoons water
3 tablespoons vegetable oil
1 teaspoon vegetable oil
1 tablespoon wine vinegar
½ teaspoon dried basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Mix zucchini, celery, red onion, and bell pepper in a bowl.
Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 151 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 130.2 mg, Sugar 16.2 g

ZUCCHINI SALAD WITH RED ONION

Zucchini Salad with Red Onion image

Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1 tablespoon red-wine vinegar
1 tablespoon olive oil
Coarse salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 pounds total)

Steps:

In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.

Nutrition Facts : Calories 52 g, Fat 4 g, Fiber 1 g, Protein 2 g

ZUCCHINI SALAD

Zucchini Salad image

Not a fan of raw zucchini? This salad with fresh dill, lemon juice, and a generous sprinkling of salty feta is sure to make you a convert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Yield Makes 3 cups

Number Of Ingredients 6

Ingredients

1 medium zucchini, trimmed and cut into 1/2-inch cubes
3/4 cup crumbled feta cheese (3 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons small dill sprigs
Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

TOMATO, ONION AND ZUCCHINI SALAD

Tomato, Onion and Zucchini Salad image

Provided by Kristin H. R. Small

Categories Salad Onion Tomato Vegetarian Quick & Easy Basil Zucchini Summer Bon Appétit Georgia

Yield Serves 4

Number Of Ingredients 8

Ingredients

2 large tomatoes,sliced
2 medium zucchini, sliced
1 large onion, thinly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried, crumbled
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
6 tablespoons olive oil
3 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
Salt and pepper

Steps:

Place alternating slices of tomatoes, zucchini and onion on serving platter. Sprinkle with herbs. Whisk together oil and vinegar and pour over salad. Season with salt and pepper. Cover and refrigerate at least 2 and up to 4 hours.

Tips:

Choose fresh, tender zucchini. Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellow or has bruises or blemishes.
Slice the zucchini thinly. This will help the zucchini cook evenly and absorb the flavors of the dressing.
Don't overcrowd the pan. When cooking the zucchini, make sure to spread it out in a single layer in the pan. This will help the zucchini cook evenly and prevent it from steaming.
Cook the zucchini until it is tender-crisp. You don't want to overcook the zucchini, or it will become mushy. Cook it just until it is tender-crisp and still has a slight crunch.
Use a flavorful dressing. The dressing is what really makes this salad shine. Use a dressing that is packed with flavor, such as a vinaigrette or a lemon-herb dressing.
Add some fresh herbs. Fresh herbs, such as basil, parsley, or cilantro, can really brighten up the flavor of this salad. Add them just before serving for the best flavor.

Conclusion:

This zucchini salad is a delicious and refreshing side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. So next time you have some fresh zucchini, give this salad a try!