Zucchini Salad with Lemon and Mint

When zucchini season is at its peak, this is zucchini salad is THE one I want to make. It’s crisp, fresh, completely no-cook and couldn’t be easier. Make the salad first, let it sit while you grill the burgers, and you’ve got yourself a pretty great summer dinner.

This easy zucchini salad is made with thinly sliced green zucchini and yellow summer squash tossed in a simple lemon, olive oil and fresh mint dressing. Finish it with plenty of cracked black pepper a pinch of salt and, if you like, crumbled soft cheese for a little richness.

Why You’ll Love this Zucchini Salad

It’s made for zucchini season. When zucchini and summer squash are overflowing at the farmers market, farm stand or in your garden, this is such an easy way to use them.

No cooking required. No oven. No stove. No sautéing. Slice, toss and let it sit.

The dressing is made right on the plate. Drizzle, squeeze, tear, stir. That’s about the extent of the work here.

It’s fresh but still has a little richness. Lemon and mint keep everything bright and fresh, while crumbled blue cheese adds a salty, creamy bite. The cheese is technically optional, but, I can’t imagine anyone being mad about a little extra cheese.

It’s the perfect grilling side. Give the salad its 20 minutes to sit while you head outside and grill your burgers, chicken, steak or fish.

The Inspiration Behind This Salad

If you’ve actually read a few of my posts, you may already know about my friendship with Jamie Oliver. We’re friends. He just doesn’t know it yet.

I usually have one of his shows playing in the background while I’m cooking, and one day I looked up and saw him making some version of a fresh zucchini salad. I immediately thought, I need to make that.

There was only one problem. It wasn’t anywhere close to zucchini season. I didn’t write down what he did, and by the time summer rolled around and zucchini was everywhere, I couldn’t find the recipe. Gone into the universe. So I winged it.

I remembered the idea of that beautiful, thinly sliced zucchini and went from there with flavors I love: good olive oil, fresh lemon, mint, salt and black pepper.

Then I added some crumbled blue cheese, put it on the table and waited for the family verdict. Stamp of approval.

Ingredients for Zucchini Salad

• Zucchini and yellow summer squash: I love using a combination of both. Their mild flavors work beautifully together, and the green and yellow slices make such a pretty salad. You can absolutely use all green zucchini if that’s what you have.
• Extra virgin olive oil: Since we aren’t cooking it, use a quality olive oil. You’ll taste it here.
• Fresh lemon: Fresh lemon juice gives the zucchini that bright, slightly tangy flavor and helps soften the thin slices as they sit.
• Fresh mint: Tear the leaves rather than chopping them. I love getting little pieces of fresh mint throughout the salad without overpowering the zucchini.
• Salt and freshly cracked black pepper: Keep it simple. I like adding more black pepper just before serving.
• Blue cheese: The cheese is optional. I just love the little extra richness it adds to that bright bite. Goat cheese, feta, or any soft crumbled cheese work wonderfully too.

How to Make This Zucchini Salad

This may be one of the easiest salads you’ll make all summer.

Start with a large serving plate or shallow platter. Drizzle the olive oil directly onto the plate, squeeze the fresh lemon right over it, tear in the mint leaves and season with salt and freshly cracked black pepper. Give it all a quick stir with your fork.

Using a mandoline, slice the zucchini and yellow summer squash vertically into long, very thin slices.

Add the sliced zucchini and squash right to the plate. Now get in there with your hands.

Gently toss and turn the slices in the lemon dressing, making sure every piece gets coated with the olive oil, lemon and fresh mint.

Then leave it alone for at least 20 minutes. Go grill that steak. While you’re doing that, the zucchini will sit in the dressing, soaking up all that fresh lemon and mint while softening just enough.

When you’re ready to serve, give everything another gentle toss and finish with plenty of freshly cracked black pepper.

I love crumbling blue cheese over the top right before serving. It’s completely optional, but that creamy, salty bite with the lemony zucchini is so good. And if you feeling fancy and want to really impress, garnish with some squash blossoms.

Tips for the Best Zucchini Salad

Slice the zucchini really thin. A mandoline makes quick work of it and gives you consistent slices. And please use the guard. We’re making dinner here, not heading to urgent care.

Use smaller zucchini. They’re usually more tender, less watery and have smaller seeds, which makes them especially good for eating fresh.

Don’t skip the resting time. Give the zucchini at least 20 minutes to hang out in the dressing. It’s an important part of the recipe.

Use fresh lemon juice. With so few ingredients, fresh really does matter.

Dress it with your hands. It’s the easiest way to gently separate all those thin slices and make sure every single one gets coated.

Add the cheese right before serving. Let the zucchini sit in the lemon dressing first, then finish with the cheese.

Let’s Squash a Few Questions

More Ways to Savor the Season

If your kitchen is overflowing with tomatoes, zucchini and all that gorgeous end-of-summer produce, now’s the time to use it while it’s at its absolute best.

Try my Tomato Broccolini Salad for another fresh and easy side, Zucchini Parmesan with Fresh Tomato Sauce when you want to turn that zucchini haul into dinner, or my Summer Salsa with the fresh corn.

And if you’re into cooking with the seasons, come Join the Cozy Crew. I share seasonal recipes, easy entertaining ideas and plenty of inspiration for gathering your people around the table. Plus, you’ll be the first to get my newest recipes delivered right to your inbox.