Arugula Zucchini Salad

This recipe is: dairy freeegg freegluten freevegan

Bursting with fresh summer flavor, this arugula zucchini salad features thinly sliced zucchini ribbons, peppery arugula and toasted pine nuts, topped with a basil vinaigrette and a sprinkle of dairy free feta. This refreshing vegan salad is super easy to make and it’s beautiful, too.

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Why you’ll love this zucchini salad

  • If you’re looking for something new to do with your summer zucchini haul, you have to try this recipe.
  • This is a great make ahead salad. You can easily make the dressing, marinate the zucchini and toast the pine nuts in advance. The rest gets tossed together just before serving.
  • Customize it with your favorite dairy free or traditional cheese, or serve the cheese on the side so guests can choose their own.
Close up of a zucchini salad with feta and pine nuts.

Here’s what you’ll need to make it

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Ingredients & Substitutions

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • Dairy free feta – We love using Follow Your Heart’s feta crumbles, but Violife also makes a dairy free feta block that’s pretty good, too. If you aren’t dairy free, go ahead and use traditional feta cheese.
  • Basil vinaigrette – I’m a huge fan of making my own dressing, but if you’re short on time, I recommend this basil dressing because it’s dairy free.
  • Pine Nuts – If you don’t have pine nuts, toasted almonds or walnuts would be great in this salad. You could also substitute toasted pepitas or sunflower seed kernels for a nut-free option.
Zucchini salad in a bowl being tossed with serving spoons.

How to make zucchini salad

Make the dressing. Toss the dressing ingredients into a food processor or blender and puree until smooth. If you don’t have one, you can also finely chop the basil and then whisk it into the rest of the ingredients in a small bowl.

Slice the zucchini. Thinly slice the zucchini lengthwise into ribbons skipping the very center where the seeds are. I like to use a vegetable peeler to do this, but you could use a mandolin or a chef’s knife. Just make sure your zucchini slices are thin enough that they can easily bend and fold.

Marinate the zucchini. Place your zucchini in a large mixing bowl. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice and 1 teaspoon of coarse salt. Gently toss the zucchini to coat them, using kitchen tongs or even your hands. Set aside and let the zucchini rest for about 10 minutes.

Toss the salad. If a lot of liquid has accumulated after the 10 minutes, drain it or transfer the zucchini without the liquid to a separate bowl to assemble the salad.

Add the arugula and pine nuts, and toss everything with about 1/4 cup of basil vinaigrette. If you prefer more, dressing go ahead and add it. Sprinkle feta onto the salad before serving.

Close up of zucchini salad topped with dairy free feta crumbles and pine nuts.

frequently asked questions: Zucchini salad

What goes well with zucchini salad?

This zucchini and arugula salad will go great with any summer meal. Pair it with some grilled chicken for a healthy dinner or serve this as a side for a backyard barbecue.

Can I make this salad ahead of time?

You can definitely prepare this salad ahead of time, but hold the toppings and the dressing. Feel free to slice the zucchini and place it in a serving bowl with the arugula, cover and store in the fridge.
Separately, prepare the dressing and store in an airtight container (such as a mason jar) in the fridge until you are ready to serve. Then, dress the salad and garnish just a few minutes before serving.

How long will zucchini salad last?

Once you have the zucchini salad dressed it will only last about a day.

A serving bowl of zucchini salad garnished with dairy free feta crumbles and pine nuts.

More zucchini recipes you will love

More dairy free salads you should try

A serving bowl of zucchini sliced into ribbons in a salad with arugula, pine nuts and dairy free feta crumbles and cracked black pepper.

Zucchini Salad

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Bursting with fresh summer flavor, this arugula zucchini salad features thinly sliced zucchini ribbons, peppery arugula and toasted pine nuts, topped with a basil vinaigrette and a sprinkle of [dairy free] feta. This refreshing vegan salad is super easy to make and it’s beautiful, too.

Ingredients

For the zucchini salad:
  • 4 medium zucchini
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon coarse salt
  • 4 ounces arugula
  • 1/4 cup toasted pine nuts
  • 1/4 cup basil vinaigrette
  • 1/4 cup dairy free feta crumbles
For the vinaigrette:
  • 2 cups fresh basil leaves
  • 3/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup champagne or white wine vinegar
  • 1 garlic clove (minced)
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black pepper

Instructions

  • Place the vinaigrette ingredients into a food processor or blender and puree until smooth. Transfer to an airtight container until ready to use.
  • Using a vegetable peeler or mandolin, thinly slice the zucchini lengthwise into ribbons. Discard the centers if there are a lot of seeds.
  • Place your zucchini in a large mixing bowl. Drizzle with olive oil, lemon juice and coarse salt. Gently toss the zucchini to coat them and allow let the zucchini rest for about 10 minutes.
  • If liquid has accumulated after the 10 minutes, drain it or transfer the zucchini without the liquid to a separate bowl to assemble the salad.
  • Add the arugula and pine nuts to the zucchini, and toss with 1/4 cup of basil vinaigrette.
  • Sprinkle feta onto the salad before serving.

Nutrition

Calories: 568kcal Carbohydrates: 11g Protein: 5g Fat: 59g Sodium: 1189mg Fiber: 3g Sugar: 7g Vitamin C: 49mg

Did you make this recipe?

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Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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