Summer Zucchini Noodle Salad is everything a warm-weather dish should be — fresh, vibrant, and incredibly easy to throw together. Made with spiralised zucchini and yellow summer squash, it’s tossed with juicy cherry tomatoes, fragrant basil, toasted pine nuts, and plenty of shaved Parmesan for that irresistible umami edge. A splash of lemon juice brightens everything up, bringing a little sunshine to every bite.
Perfect for anyone wondering how to make zucchini truly delicious — or simply looking for a clever way to use up a garden surplus — this zucchini noodle salad is light, flavourful, and endlessly versatile. It’s a go-to side or light main for any summer table.
Spiralizing Transforms Ordinary Zucchini into Extraordinary
I’m pretty sure “spiralizing” was the culinary trend of 2014; a trend that’s still going strong way into 2016. With good reason — it’s the ultimate low-carb, gluten-free, grain-free way to increase your vegetable intake while enjoying something that sort of resembles comfort food p-a-s-t-a. I said sort of. In this case, spiralizing zucchini dresses up what could be a so-la-la looking dish into a flamboyant, all raw salad, that’s exploding with flavor!
Spiralizing Options (Spiralizer, Julienne Peeler or Mandoline)
So, I did embrace this trend a couple of years ago and invested in this “pencil sharpener” version of a spiralizer. But this is the spiralizer that I would use if I actually had more room in my kitchen. This is the kind that you can spiralize sweet potatoes, candy cane beets, and all those other vegetables that don’t fit into a pencil sharpener. But, since our kitchen is super small, I still resort to using the one I have and a new gadget, my julienne peeler (okay, admittedly my mandoline can also do this, but that thing scares me, those blades are razor sharp!). It works like a charm. Maybe you don’t get those pretty, twirly, extra-long noodles, but it’s quick and easy – and takes up no space at all in my little urbanite kitchen.
Summer Zucchini Noodle Salad with Tomato, Basil and Pine Nuts
Gluten-free, low-carb, super healthy zucchini noodle salad made with summer squash, mini Roma tomatoes, fresh basil, pine nuts and parmesan tossed in a lemony dressing.
Use a julienne peeler or spiralizer to turn zucchini into thin noodle-like strips.
Transfer the zucchini to a sieve placed above a bowl and sprinkle with a little sea salt (up to ½ a teaspoon). Use your hands to combine; mixing the salt evenly. Set aside, allowing the zucchini noodles to sit for about 30 minutes to drain excess water.
NOTE: The above step is optional. The fresher the zucchini the more moisture it holds. When making a zucchini ribbon salad, I usually skip this step.
In a small bowl, combine the dressing ingredients.
Shake out the excess liquid from the zucchini and transfer to serving bowl. Add the tomatoes, basil, pine nuts, and parmesan cheese. Drizzle with the dressing and toss gently to combine. Serve immediately. Enjoy!
Notes
I suggest assembling the salad at the very last minute to avoid it becoming soggy.
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