Marinated Zucchini Salad
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With zucchini still pouring out of my garden, I’ve been on the lookout for fresh ways to enjoy it—and this Marinated Zucchini Salad from Kalyn’s Kitchen was too tempting to resist. The combination of crisp-tender zucchini, tangy Italian dressing, savory olives, and marinated artichoke hearts instantly caught my attention—and I have to say, it did not disappoint. The flavors soak in beautifully as it chills, so while the recipe recommends 4–8 hours of marinating, I’m firmly on team “longer is better” for that deep, delicious infusion.
I’ve always had a soft spot for artichokes (can we talk about how tasty they are?), so their briny richness really makes this salad sing. It’s a simple recipe that doesn’t require much prep, but a bit of planning ahead goes a long way to make the flavors pop. Trust me—this dish is easy, vibrant, and totally garden-approved. I’ll definitely be making it again while the zucchini keeps coming!
Ingredients for Marinated Zucchini Salad
- ZUCCHINI
- LARGE PITTED BLACK OLIVES
- MARINATED ARTICHOKE HEARTS
- RED PEPPER (I USED SOME RED AND SOME GREEN BECAUSE I HAD THAT ON HAND)
- RED ONION
- ITALIAN DRESSING ( I RECOMMEND GETTING ONE WITH A NICE STRONG FLAVOR)
- FRESH LEMON JUICE
- PARMESAN, ASIAGO, OR ROMANO CHEESE
- DRIED BASIL (OR USE BASIL PESTO OR FRESH BASIL)
- DRIED OREGANO
Ingredients for Marinated Zucchini Salad Recipe
Begin by slicing zucchini into bite-sized quarter pieces. If you’re working with large zucchini, remove the seeds and some of the soft interior to keep the texture crisp. Steam the zucchini until just tender, about 3 minutes, then drain thoroughly. For quick cooling, plunge the zucchini into a bowl of ice water to halt the cooking process and preserve its vibrant color.
While the zucchini steams, open a can of black olives and a jar of marinated artichoke hearts. Pour them into a colander to drain well—this step is essential to avoid excess liquid in the finished salad. Next, chop red bell pepper and red onion into similarly sized bite-sized pieces for even texture and flavor distribution.
In a large glass or plastic container with a tight-fitting lid—or a sturdy resealable bag—combine the steamed zucchini, drained olives, chopped artichoke hearts, red pepper, and red onion. Pour in your favorite Italian dressing, just enough to coat the veggies, tossing to distribute. (You can reserve a bit of dressing to refresh the salad just before serving.)
Refrigerate the salad for 4–8 hours, flipping the container occasionally to keep the vegetables evenly marinated. When ready to serve, stir in a touch more dressing if needed and sprinkle with freshly grated Parmesan cheese for an extra savory finish.
Frequently Asked Questions
Can I use raw zucchini instead of steaming it?
Yes! Thinly sliced raw zucchini can be marinated directly, especially if you’re using lemon juice or vinegar-based dressing. It will soften slightly as it chills, giving a crisp yet tender texture.
How long should I marinate the salad?
Ideally 4–8 hours in the refrigerator. The longer it marinates, the more flavorful the vegetables become. Just be sure to flip or stir occasionally to keep everything evenly coated.
Can I make this salad ahead of time?
Absolutely! It’s a great make-ahead dish. Prepare it in the morning and serve it later in the day—just refresh with a little extra dressing and Parmesan before serving.
What kind of dressing works best?
A tangy Italian vinaigrette is classic, but you can also use lemon-herb, balsamic, or even a homemade mix of olive oil, vinegar, garlic, and herbs.
Can I add other vegetables or toppings?
Definitely! Try cherry tomatoes, fresh basil, feta cheese, or toasted pine nuts for extra flavor and texture.
How do I keep the salad from getting watery?
Drain the steamed zucchini, olives, and artichokes thoroughly. You can also pat the zucchini dry with paper towels before marinating.
How long will leftovers last?
Best enjoyed within 2 days. Store in an airtight container in the fridge and stir before serving to redistribute the dressing.
FOR MORE RECIPES LIKE THIS, TRY:
Marinated Zucchini Salad
Real Mom Kitchen
Equipment
Ingredients
- 4-5 small zucchini cut into half moon slices about 1/2 inch thick (or bite sized pieces)
- 16 oz can pitted black olives drained very well
- 12 oz jar marinated artichoke hearts drained very well
- 1 red pepper chopped into bite-sized pieces (I used some red and some green because I had that on hand)
- 1 red onion chopped into bite-sized pieces
Dressing:
- 1 cup Italian dressing I recommend getting one with a nice strong flavor
- 2 Tbsp lemon juice
- ¼ cup grated Parmesan Asiago, or Romano cheese
- 1 Tbsp dried basil or use 2 T basil pesto or 3 T. chopped fresh basil
- 1 tsp dried oregano
- Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving
Instructions
- Cut zucchini into quarter slices or bite sized pieces. (If you’re using large zucchini, cut away the seeds and most of the white part.)
- Steam zucchini until barely tender/crisp, about 3 minutes, then drain very well. (You can plunge the steamed zucchini into water with ice cubes to stop the cooking if you’re in a hurry)
- While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.)
- Chop the red bell pepper and red onion into bite-sized pieces.
- Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.)
- Pour dressing over, just enough to cover veggies, and stir gently. (use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)
- Marinate in refrigerator 4-8 hours. Turn it over once in a while to keep the vegetables covered with dressing. Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired.
