No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Reviews (3)

  • KarynParkshere 8 Jul, 2012

    Yum! So easy to make, I'll never wonder what to do with my zucchini again :D

  • blumie 30 Jul, 2010

    This salad is perfection - so simple, so delicious, almost elegant in presentation. I make it all the time.

  • SOMERSIZING 10 Sep, 2008

    I'm using Sherry Vinegar and Olive Oil, oh so good. I love raw foods, so easy and fast and great to eat.

Related Topics