Under 30 Minutes

Zucchini Salad with Red Onion

Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.

  • Prep:
  • Total Time:
  • Servings: 4
Zucchini Salad with Red Onion

Source: Everyday Food, June 2007


  • 1 tablespoon red-wine vinegar
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/2 small red onion, very thinly sliced
  • 4 small zucchini (about 1 1/2 pounds total)


  1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.

  2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.


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