5 Ingredients or Fewer

Marinated Zucchini, Kalamata Olive, & Mozzarella Salad

July 14, 2015
Photo by Alpha Smoot
Author Notes

The perfect no-cook dish for last-minute summer dinners. —Food52

Test Kitchen Notes

Featured in: The Marinated Raw Zucchini Salad That Lit Up My Potluck.

This salad of raw, marinated zucchini caught our eye during our summer salad-themed #f52contest—and we crowned it the winner. Here, Instagrammer @thefoxandtheknife shares her recipe for it. —The Editors

  • Prep time 40 minutes
  • Serves 4
  • 4 medium yellow or green zucchini
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 pinch salt and freshly ground black pepper
  • 2 balls buffalo mozzarella
  • 16 kalamata olives, pitted and chopped
  • 1 handful fresh basil and oregano leaves (cilantro and mint work well, too), finely chopped
In This Recipe
  1. Cut the zucchini into ribbons with a mandoline or a vegetable peeler. Put them in a bowl and add the lemon juice, olive oil, and salt and pepper to taste. Stir well. Refrigerate for at least 30 minutes.
  2. Cut the mozzarella into small pieces and add them, the olives, and the chopped herbs to the chilled zucchini. Stir well and serve!

See Reviews

See what other Food52ers are saying.

  • Salt Tooth
    Salt Tooth
  • freshbread
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.