Einfacher Zucchini-Salat (Roher Zucchinisalat)

his Zucchini Ribbon Salad recipe features raw zucchini, which is cut into beautiful ribbons, and tossed in a simple lemony dressing along with fresh basil and mint, then topped with crumbled feta and toasted pine nuts. It’s quick and easy to prepare, and is bursting with fresh seasonal flavours.

Can you eat zucchini raw?

The answer is — YES! Zucchini is one of those versatile vegetables which can be enjoyed both cooked or raw. It’s flavour is very mild, which is why it works so well with other ingredients. And the bonus, just like many other vegetables, it provides lots of extra nutrients that you just don’t get once it is cooked.

Zucchini Salad ingredients

How to create zucchini ribbons

Use a vegetable peeler to cut the zucchini into ribbons. A standard vegetable peeler is the quickest and easiest way to make the elegant zucchini ribbons. Alternatively, you could use a mandoline to slice zucchini into long and thin ribbons, if you have one. I prefer to use a vegetable peeler since I is quick and easy to use, and involves less cleanup.

Ingredients for this simple zucchini salad recipe

Zucchini: It’s important to use the freshest zucchini you can get your hands on — either from your garden or the farmers market. Fresh zucchini will be very firm. You can use green or yellow zucchini (called summer squash) or a combination of the two to give the salad a little more colour.

Herbs: Freshness here is also key. Fresh summer herbs will give the salad lots of aroma and flavor.

Cheese: Crumbled feta cheese goes so well with the mild and subtle taste of the zucchini ribbons. Shaved parmesan is a fantastic choice as well. Or you could use goat cheese as a substitute for either of these.

Nuts: I simply adore pine nuts with delicate salads like this. However you could also use toasted slivered almond, walnuts or even sunflower seeds.

Dressing: Freshly squeezed lemon juice, a good quality olive oil, coarse sea salt and freshly ground pepper are all you need for this simple zucchini salad. It gives all the individual flavours a chance to shine.

Raw Zucchini Ribbon Salad Recipe
Raw Zucchini Ribbon Salad Recipe

Optional zucchini ribbon salad add-ins

I adore the simplicity of this raw zucchini salad, but there are ways to adapt or enhance this salad with even more flavor. You could easily add:

  • Halved or quartered cherry tomatoes or mini-roma tomatoes
  • Use parmesan instead of feta and add a handful of baby arugula leaves
  • Give it a little kick with some minced garlic or add a little grainy mustard to the dressing
  • Add some chopped chives, thinly sliced spring onion or red onion
  • Add a little finely grated lemon zest and a sprinkle of parsley

Looking for more zucchini salad inspiration?

If you like this raw zucchini salad recipe, then try one of these favourites:

Einfacher Zucchini-Salat (Roher Zucchinisalat)
5 from 1 vote

Zucchini Salad with Feta & Pine Nuts

This raw zucchini salad recipe is quick and easy to prepare. Made with fresh herbs, feta cheese, pine nuts and a simple lemon dressing. It’s bursting with fresh seasonal flavours!
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 as a side
Calories 169 kcal
Autor Elle


  • 2 tablespoons extra-virgin olive oil
  • juice of half a lemon, or to taste
  • sea salt and black pepper, to taste
  • 2 medium-sized zucchini or summer squash, trimmed and cut into ribbons (500 g)
  • 1 handful of basil, torn
  • 1 handful of mint leaves, finely chopped (about 2 tablespoons)
  • 50 g crumbled feta (alternatively 30 g shaved parmesan)
  • 1/4 cup pine nuts, lightly toasted (25 g)


  1. In a small bowl, whisk together the oil, lemon juice, salt and black pepper until combined.
  2. Place the zucchini ribbons in the large bowl, add the basil, mint and dressing. Toss gently to coat. Taste for seasoning. Transfer to a serving platter or shallow serving bowl.
  3. Top the zucchini ribbon salad with the crumbled feta (or parmesan shavings) and pine nuts. Serve immediately. Enjoy!


  • To cut the raw zucchini into ribbons, trim the ends and using a vegetable peeler, work from top to bottom on each zucchini to slice it into thin, long ribbons. Discard the centre with the seeds. Alternatively, a spiralizer can be used. 
  • This salad is best enjoyed fresh. If storing leftovers, the zucchini will release some of its juices and will not be as crisp as when served fresh.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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