Zucchini Salad

Zucchini Salad

This Zucchini Salad with lots of fresh herbs, prosciutto, blue cheese, and pine nuts is a delicious and refreshing side dish or even light meal perfect for this time of the year. It’s super customizable, too.

Zucchini Salad

Hello, everyone! I hope you’re doing great.

We are gradually moving to the fresher part of the summer. Yay to this – no more complaints from me about these unbearable heat waves (You cannot fully trust these weather guys, though. So let’s say I am not expecting any further complaints as per today Lol.) It doesn’t mean I am starting to share exclusively all the comfort food. Nope, not yet. However, please do check my new recipe for this Zucchini Potato Stew; it’s light yet quite comforting. That being said, you can expect some summer recipes from me for a while (And by “while” I mean until the end of the astronomical summer.)

I am happy to share this Zucchini Salad recipe with you. We’ve got lots of zucchinis in our backyard this year! That’s surprising because Andrew isn’t a huge zucchini fan yet he’s the one responsible for the garden. No problem at all – more of delicious zucchinis for myself! While I often prefer to cook down zucchinis first just to remove the excess of water and thus bring more flavour to them, this time I opted for raw veggies. After all, this is a refreshing summer salad!

Easy and delicious, you will need a bunch of fresh herbs such as mint and oregano, along with olive oil and lemon juice. Prosciutto is optional, but it adds a little bit of something extra. It’s super customizable, too. Use whatever herbs you’ve got (But I highly recommend mint). Don’t like (have) pine nuts? Pistachios or pumpkin seeds appear to be an excellent choice. Don’t like pungent cheeses? Grab some feta or parmesan instead!

Either way, I can guarantee you will enjoy this crunchy Zucchini Salad. You can serve it as a side dish, but I enjoyed it as a light lunch, with some bread. If you have any leftovers (But I doubt that), it will be only better the next day.

Cheers for now and please be ready for another delightful zucchini recipe next week.

Zucchini Salad

Zucchini Salad

Recipe by Ben | HavocinthekitchenCourse: Salads, Main, Sides


Prep time


Chilling time (recommended)



This Zucchini Salad with lots of fresh herbs, prosciutto, blue cheese, and pine nuts is a delicious and refreshing side dish or even light meal perfect for this time of the year. Serves 2 as the main course or 4-6 as a side.


  • 2 medium zucchinis, sliced and quartered

  • a good bunch of chopped fresh herbs (I used mostly mint and parsley with a little bit of oregano and rosemary. Basil and dill would work nicely, too.)

  • 2-3 prosciutto slices, cut in small pieces

  • 1/4 cup blue cheese, crumbled (Other options such as feta or parmesan would work, too.)

  • 1-2 tbsp. pine nuts (pistachios or pumpkin seeds would work nicely, too.)

  • 1-2 tbsp. olive oil

  • 1 tbsp. fresh lemon juice

  • pepper, to taste


  • Combine all ingredients (Except for the nuts and cheese) in a bowl and mix to coat. Try and adjust seasoning if necessary (Keep in mind that prosciutto and blue cheese are salty.)
  • You can serve immediately, but I recommend to refrigerate for about 30 minutes or longer. When serving, sprinkle with the blue cheese and pine nuts. Enjoy!

3 thoughts on “Zucchini Salad

  1. Kim Lange says:

    So healthy and full of yummy veggies! I love it is so adaptable for using other ingredients to fit your own personal tastes. Definitely pinning for later! My neighbor is always bringing over veggies from their garden, so this looks perfect! Thank you!

  2. David @ Spiced says:

    Interesting idea! Like you, we typically saute or grill our zucchini. I don’t think I’ve ever used them in a recipe raw like this…but it sounds delicious! Plus, I’m a fan of anything with blue cheese and prosciutto – both add so much flavor!
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  3. Kim | Give it Some Thyme says:

    Zucchini is a staple for us year-round and especially now when it’s so fresh. This is an amazing salad! I will definitely include the prosciutto and can totally be the main event as a summer dinner in my book! Awesome, Ben!!

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