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Marinated Zucchini Salad Recipe

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4.1 from 9 reviews

A refreshing and savory Marinated Zucchini Salad featuring tender zucchini, pitted black olives, marinated artichoke hearts, red pepper, and optional red onion, all tossed in a zesty olive oil and vinegar dressing with fresh lemon juice and aromatic herbs. Perfect as a light side dish or a healthy appetizer, this salad is marinated for hours to enhance the flavors and topped with freshly grated Parmesan cheese for a rich finish.

Ingredients

Vegetables

  • 5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
  • 1 red bell pepper, chopped into bite-sized pieces
  • 1/2 red onion, chopped into bite-sized pieces (optional)

Canned Items

  • 1 (6 oz.) can large pitted black olives, drained very well
  • 6 oz. marinated artichoke hearts, drained very well (or more, see notes)

Dressing and Flavorings

  • 1 cup Newman’s Own Olive Oil and Vinegar Dressing
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano

Cheese

  • 1/2 cup grated Parmesan cheese, divided

Instructions

  1. Prepare the Zucchini: Cut the zucchini into quarter slices or bite-sized pieces. If using large zucchini, remove the seeds and most of the white part to avoid bitterness.
  2. Cook the Zucchini: Steam or stir-fry the zucchini until just tender but still crisp. Steaming takes about 3 minutes; pan-frying requires slightly longer. Once cooked, drain very well to remove excess moisture.
  3. Drain Olives and Artichokes: While the zucchini is cooking, open the cans of olives and marinated artichoke hearts, then drain them thoroughly in a colander to prevent the salad from becoming watery.
  4. Chop Vegetables: Chop the red bell pepper and, if using, the red onion into bite-sized pieces preparing them for mixing.
  5. Combine Ingredients: Place the zucchini, olives, artichoke hearts, red pepper, and optional red onion into a Ziploc bag or a plastic/glass container with a snap-tight lid.
  6. Add Dressing: Pour enough of the olive oil and vinegar dressing over the vegetables to cover them lightly. Stir gently to coat all the ingredients evenly.
  7. Marinate: Seal the container and refrigerate for 4 to 8 hours to allow the flavors to meld. Occasionally turning the bag or container to ensure veggies stay covered in dressing is helpful but not essential.
  8. Final Touch Before Serving: Just before serving, stir in a small amount of the reserved dressing and 1/4 cup of the grated Parmesan cheese into the salad for added flavor.
  9. Serve: Sprinkle the remaining 1/4 cup of freshly grated Parmesan cheese over the top of the salad as a finishing garnish. Freshly grated cheese on the larger grater side adds best texture and flavor, but pre-grated Parmesan also works well.

Notes

  • Draining the zucchini, olives, and artichoke hearts thoroughly is crucial to avoid a watery salad.
  • You can adjust the amount of marinated artichoke hearts to your taste.
  • The dressing used is Newman’s Own Olive Oil and Vinegar Dressing, but any similar vinaigrette will work.
  • Dried basil and oregano add aromatic depth; fresh herbs can be substituted if preferred.
  • The salad tastes better if marinated for the full 4 to 8 hours to allow flavors to meld fully.
  • Using freshly grated Parmesan cheese enhances the flavor and texture; however, pre-grated cheese is an acceptable alternative.

Find it online: https://cookedbysarah.com/marinated-zucchini-salad-recipe/