Italian Zucchini Salad

One of the hardest things to do when you’re on a Whole30 is eating with friends who are not doing a Whole30. Luckily, this Italian zucchini salad works for pretty much everyone: Whole30, vegan, keto, you name it. The zucchini soaks up all the flavor from the dressing the longer it sits, so it is perfect for making ahead without worries.

Why Make an Italian Zucchini Salad?

This salad has been a long time go-to for me when attending family get togethers; it is a total crowd pleaser. I love the make-ahead aspect (it can marinate up to overnight in the fridge), and it comes together so quickly with the use of a mandoline. Don’t skimp on the refrigeration time – this will allow the zucchini to soak up all the delicious flavor from the marinade.

Italian Zucchini Salad Ingredients and Substitutions

Zucchini

The bulk of this salad is, of course, thinly sliced zucchini. At the farmers market, you may be able to find heirloom varieties, which will have more variegated skin than those found in your average supermarket. Be sure your zucchini is firm to the touch and not soft; any soft spots or bruises may indicate that the zucchini is past its prime and may be rotten on the inside.

Marinated Artichoke Hearts

Who doesn’t like marinated artichokes? Save the oil from the jar in order to make the dressing extra flavorful!

Pitted Kalamata Olives

Save yourself the heartache and buy these olives already pitted. However, if you have olives with the pits, a cherry pitter will actually work to remove the pit. If you don’t like the sharper flavor of kalamata olives, ripe black olives will work here as well. 

Optional Add-ins 

If you’re not on a Whole30 or vegan, mozzarella makes an excellent addition to the salad. I prefer using the miniature balls of mozzarella (drained!). 

If you can find Whole30 compliant salami, this can be mixed in as well.

Serving Suggestions

While I mostly cook this for potlucks and get-togethers with friends and family, this salad also comes together quickly for a weeknight meal. It’s like a slow cooker meal, but with a refrigerator and not a crockpot. Make it in the morning and let it marinade during the workday, then you’ll come home and dinner will be ready for you!

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Italian Zucchini Salad

Yield: 4 Servings

Prep Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

All the flavors of Italian antipasti come together in this make-ahead salad, which will make everyone happy, from vegans to Whole30-ers!

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Ingredients

For the Salad

• 3 Zucchinis
• 1 Cucumber
• 1 Bell Pepper, any color (I used red)
• 1/2 Medium Red Onion
• 1 1/2 cups Cherry Tomatoes
• 1/2 cup Pitted Kalamata Olives
• 12 oz jar Marinated Artichoke Hearts, Quartered

For the Dressing

• 1/4 cup Oil from Marinated Artichokes
• 2 tbsp Red Wine Vinegar
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Parsley
• 1/4 tsp Dried Basil
• 1/8 tsp Red Pepper Flakes
• Salt, to taste 

Instructions

Assemble the Salad

1. Set mandoline to cut at approximately 3/32" thick slices (about 2mm). Wear a protective glove while slicing vegetables on the mandoline.
2. Cut zucchinis in half and slice on the mandoline. Place in a large salad bowl.
3. Peel cucumber and slice on the mandoline and place in the salad bowl.
4. Seed the bell peppers and cut into thirds. Slice each third on the mandoline and place in the salad bowl.
5. Set mandoline to cut 1/16" thick slices (about 1.5mm).
6. Slice red onion and add to the salad bowl.
7. Cut cherry tomatoes and olives in half and add to salad bowl.
8. Add artichoke hearts to salad bowl, reserving 1/4 cup of the marinating liquid for the salad dressing.

Make the Dressing

1. Add the reserved oil from the marinated artichokes with the red wine vinegar, dried oregano, dried parsley, dried basil, red pepper flakes and salt.
2. Whisk thoroughly

The Hard Part

1. Add dressing to salad and toss to combine.
2. Cover and refrigerate for 2 hours for flavors to meld together.

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