Hamdi Saidani This Pioneer Woman 4th of July Zucchini Salad is a fresh and vibrant recipe, which is made with zucchini ribbons and Kalamata olives. It’s the perfect summer side dish, ready in about 20 minutes.
Pioneer Woman 4th of July Zucchini Salad Ingredients
For the vinaigrette:
- 1/4 cup finely chopped fresh basil leaves
- 3 tablespoons white wine vinegar
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 cup neutral oil, such as grapeseed or canola
For the salad:
- 2 medium zucchini (about 10 ounces each)
- 2 heaping cups cherry or grape tomatoes, halved
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted Castelvetrano olives (optional)
- 2 ounces feta cheese, crumbled
- Freshly ground black pepper
How To Make Pioneer Woman 4th of July Zucchini Salad
- Make the vinaigrette: In a large bowl, whisk together the finely chopped basil, white wine vinegar, chives, Dijon mustard, minced garlic, honey, and kosher salt. While whisking constantly, slowly pour in the neutral oil and continue to whisk until the vinaigrette is combined and emulsified.
- Prepare the zucchini ribbons: Trim the ends from the zucchini. Using a vegetable peeler or a mandoline, thinly slice the zucchini lengthwise into wide ribbons.
- Combine the salad: Add the zucchini ribbons, halved cherry tomatoes, and both types of olives (if using) to the bowl with the vinaigrette. Toss gently until everything is evenly coated.
- Garnish and serve: Transfer the salad to a serving platter. Garnish with the crumbled feta cheese and a few grinds of freshly ground black pepper.
Recipe Tips
- How to make it ahead of time? The vinaigrette can be made up to 1 day in advance and refrigerated in an airtight container. The vegetables can also be prepped ahead of time. For the best texture, toss everything together just before serving.
- How to get perfect zucchini ribbons? A Y-shaped vegetable peeler is the best tool for creating long, wide, and uniform ribbons. A mandoline slicer also works very well.
- Can I use a different cheese? Yes. If you’re not a fan of feta, this salad would be equally delicious with shaved Parmesan, small pearls of fresh mozzarella (bocconcini), or crumbled goat cheese.
- Can I add protein? To turn this side salad into a main course, top it with grilled chicken, shrimp, or a can of rinsed and drained chickpeas.
What To Serve With Zucchini Salad
This versatile and vibrant salad is an excellent side dish for any summer meal or barbecue.
- Grilled chicken, fish, or steak
- Hamburgers and hot dogs
- As part of a potluck or picnic spread
- Crusty bread to soak up the dressing
How To Store Zucchini Salad
- Refrigerate: Leftover salad can be refrigerated in an airtight container for up to 2 days. The zucchini will soften as it sits in the dressing but will still be delicious.
Zucchini Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 20g
- Carbohydrates: 15g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this salad vegan?
No, this recipe is not vegan because it contains feta cheese and honey. To make it vegan, you can substitute the feta with a store-bought vegan feta alternative and use pure maple syrup instead of honey in the vinaigrette.
What are Castelvetrano olives?
Castelvetrano olives are a type of Italian green olive known for their bright green color, buttery texture, and mild, slightly sweet flavor. They are less salty and briny than many other green olives.
Why is my salad watery?
Zucchini has a high water content. As it sits in the salty vinaigrette, it will naturally release some of its moisture. This is normal, but for the best, crispest texture, it’s ideal to dress the salad just before serving.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cheeseburger Salad Recipe
- Pioneer Woman Best Macaroni Salad Recipe
- Pioneer Woman Best Chicken Salad Recipe
Pioneer Woman 4th of July Zucchini Salad Recipe
Description
A fresh, vibrant, and healthy salad featuring thin ribbons of zucchini, juicy cherry tomatoes, and salty feta, all tossed in a zesty herb vinaigrette.
Ingredients
Instructions
- Vinaigrette: In a large bowl, whisk together all the vinaigrette ingredients except for the oil. Slowly stream in the oil while whisking constantly until combined.
- Zucchini: Use a vegetable peeler to slice the zucchini lengthwise into wide ribbons.
- Combine: Add the zucchini ribbons, halved cherry tomatoes, and olives to the bowl with the vinaigrette. Toss to coat.
- Serve: Transfer to a serving platter and garnish with crumbled feta and freshly ground black pepper.
Notes
- u003cliu003eFor the best flavor, use fresh, in-season zucchini and tomatoes.u003c/liu003eu003cliu003eDon’t dress the salad until you are ready to serve it to keep the zucchini ribbons crisp.u003c/liu003eu003cliu003eThis is a perfect, elegant side dish for a summer barbecue or potluck that requires no cooking at all.u003c/liu003eu003cliu003eThe beauty of this salad is in its simplicity, so use the best, freshest ingredients you can find.u003c/liu003e
