Summer zucchini salad is a fresh, healthy side dish made with simple seasonal ingredients. Crisp zucchini, sweet corn, peppery arugula, crunchy walnuts, salty feta, and a bright lemon vinaigrette make this easy recipe perfect for warm-weather meals.
If you are looking for a bright summer side dish that feels a little more exciting than the usual pasta salad or a plate of grilled vegetables, this zucchini salad is a wonderful choice. It is light, colorful, quick to prepare, and full of fresh flavor. Because the zucchini is served raw, the salad has a crisp texture that makes it especially refreshing on hot days.
This easy zucchini and corn salad brings together several satisfying flavors and textures in one bowl. Thin ribbons of zucchini are tender but still crisp, fresh corn adds natural sweetness, arugula gives the salad a peppery bite, feta adds a salty creamy finish, and walnuts bring the crunch. A simple lemon vinaigrette ties everything together with a clean, tangy flavor.
Serve this healthy zucchini salad with burgers, grilled chicken, steak, or your favorite summer protein. It also works well as a light lunch, especially if you add grilled shrimp or another protein on top. Since it comes together in about 10 minutes, it is a great recipe for weeknight dinners, picnics, cookouts, and casual summer gatherings.
Ingredients for zucchini and corn salad
This summer zucchini salad is made with just a handful of everyday ingredients, plus olive oil, salt, and pepper. Choose the freshest vegetables you can find for the best flavor and texture.
- Zucchini. You will need 2 to 3 medium zucchini. Smaller zucchini are usually sweeter, firmer, and better for eating raw.
- Corn. Corn adds a sweet summer flavor and a pleasant pop of texture. Fresh corn is ideal when it is in season, but thawed frozen corn can also be used when fresh corn is not available.
- Walnuts. Walnuts add crunch and pair beautifully with raw zucchini. For a nut-free version, use sunflower seeds. Pine nuts also work well if you prefer a softer, buttery crunch.
- Arugula. Arugula creates a peppery base that balances the sweet corn and mild zucchini.
- Feta. Feta brings a salty, creamy element to the salad. For the best flavor, choose feta packed in brine if possible.
- Lemon. Fresh lemon juice and zest create a tart, fragrant vinaigrette that keeps the salad bright and refreshing.
How to choose the perfect zucchini
The best zucchini for a raw salad should feel firm, smooth, and heavy for its size. Look for zucchini without cuts, soft spots, or bruises. The stem should look fresh and slightly rough in texture.
Small to medium zucchini are usually the best choice because they tend to have fewer seeds and a sweeter, cleaner flavor. Very large zucchini can be watery and may contain larger seeds, which can make the salad less pleasant to eat. If you grow zucchini in your garden, this is a great way to use a fresh harvest. If not, in-season zucchini from a farmers market or grocery store works beautifully.
The best way to cut zucchini for salad
Zucchini is often cooked, but raw zucchini is delicious when sliced thinly. It has a delicate sweetness, a lightly floral flavor, and a tender-crisp bite. The key is cutting it into thin pieces so it can absorb the lemon vinaigrette without becoming heavy or soggy.
For this salad, long, thin zucchini ribbons work especially well. A mandoline is the easiest tool for making even slices, but a standard vegetable peeler or Y-peeler can also create pretty ribbons. If you do not have either tool, use a sharp knife and slice the zucchini as thinly as possible.
You can also spiralize the zucchini or use fresh zucchini noodles. Frozen zucchini noodles are not recommended for this recipe because they release too much water and do not have the same crisp texture as fresh zucchini.
Can I use yellow squash in this recipe?
Yellow summer squash can be used in place of zucchini, but it often has larger seeds and a slightly softer texture. For a raw summer salad, zucchini is usually the better option because it stays crisp and has a mild flavor that works well with lemon, corn, feta, and walnuts.
What are some variations on this salad?
This zucchini corn salad is a simple base recipe, so it is easy to adjust to your taste. Add thinly sliced red onion for sharpness, swap the feta for goat cheese or Parmesan, or mix in fresh herbs such as basil. If you prefer a smoky flavor, you can lightly grill the zucchini before tossing it with the vinaigrette. Just be sure not to overcook it, since the salad is best when the vegetables still have texture.
This summer zucchini salad was originally shared as part of a virtual Progressive Eats dinner party with a Memorial Day BBQ and picnic theme. The idea of a progressive dinner is to enjoy different courses at different homes. In the virtual version, each recipe contributes to a complete seasonal menu.
Memorial Day BBQ and Picnic Favorites
Cocktail
- Brandy Slush Cocktail – Creative Culinary
Appetizers
- Cheesy Bruschetta Garlic Bread – The Redhead Baker
- Fire Roasted Tomato Chokha – Spiceroots
Main Courses
- Santa Fe Green Chile Bacon Burger – The Heritage Cook
- Slow Cooker Pulled Pork – Karen’s Kitchen Stories
- Asparagus Salad with Lentils and Potatoes – The Wimpy Vegetarian
Side Dishes
- Grilled Rainbow Potato Salad – Shockingly Delicious
- Potato and Green Bean Salad – That Skinny Chick Can Bake
- Homemade Cole Slaw – Mother Would Know
- Zucchini Salad – Healthy Delicious
Summer Zucchini Salad
Equipment
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Mandoline slicer, vegetable peeler, or sharp knife
Ingredients
- 1 lemon zested and juiced
- 2 Tablespoons olive oil
- 2-3 medium zucchini
- 1 cup fresh corn kernels
- 2 cups arugula
- ¼ cup chopped walnuts
- ¼ cup crumbled feta
Instructions
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In a large mixing bowl, whisk together the lemon juice, lemon zest, and olive oil. Season to taste with salt and freshly cracked black pepper.
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Use a mandoline, vegetable peeler, or sharp knife to cut the zucchini into long, thin strips. Add the zucchini and corn to the lemon vinaigrette and toss until coated. Let the vegetables sit for 10 minutes so they can absorb the flavor.
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Add the arugula, feta, and walnuts. Toss gently, then season again with salt and black pepper if needed. Serve immediately.