Zucchini Carpaccio Salad

Zucchini Carpaccio Salad sings with bright lemon, peppery arugula, and silky thin zucchini ribbons that melt on your tongue. You get fresh crunch, tart citrus, and nutty parmesan in every bite. You can make it in 30 minutes, and you will love how light it feels while still tasting sophisticated. Make it for a quick lunch, a warm-weather starter, or a shareable side at a backyard dinner. If you enjoy seasonal greens, explore more light salads in our salad recipes collection.

Table of Contents

Why Make Zucchini Carpaccio Salad

You make this salad because it comes together fast and looks elegant on the plate.

You make this salad because it tastes bright and fresh; lemon lifts the zucchini while parmesan adds savory depth.

You make this salad because it costs little yet delivers restaurant-level flavor and texture.

You make this salad because it fits many diets and pairs well with proteins or grains.

How to Make Zucchini Carpaccio Salad

You start by slicing or shaving zucchini very thin so the ribbons taste delicate and easy to chew. Then you salt briefly to draw out excess water, which keeps the salad crisp and prevents sogginess.

Next you rinse and dry the zucchini, combine peppery arugula with a little parmesan and oil, and layer the zucchini over the greens. Finally you finish with lemon and more parmesan so each forkful tastes bright and savory. The key techniques include ultra-thin slicing, gentle salting to firm the texture, and layering for contrast.

Ingredients

For the salad:

1 1/2 pounds zucchini (about 3 large) or summer squash
1 1/4 teaspoons kosher salt
1/2 pound arugula, stems discarded and cut into strips
1 ounce parmesan, coarsely grated or shaved
3 tablespoons olive oil
Juice of one lemon
1/4 teaspoon freshly ground black pepper

Directions

Cut zucchini into paper-thin slices or shave lengthwise into ribbons, then toss with 1 teaspoon salt in a colander and let drain for 20 minutes.
Rinse the zucchini slices well and drain, pressing gently to remove excess liquid, then pat dry.
In a large bowl, combine arugula with 1/4 cup parmesan and remaining 1/4 teaspoon salt, drizzle with 1 1/2 tablespoons olive oil and toss to combine.
Arrange zucchini over the arugula, drizzle with remaining olive oil and lemon juice, then sprinkle with remaining parmesan and black pepper.

How to Serve Zucchini Carpaccio Salad

Serve this salad chilled or at room temperature for best flavor.

For a light meal, top with grilled shrimp or sliced grilled chicken.

For a vibrant side, place it alongside roasted tomatoes and crusty bread. For a heartier plate, serve this with a grain salad like Quinoa and Black Bean Power Salad.

Present the salad on a large platter, fan the zucchini ribbons outward, and finish with a final shaving of parmesan for a pretty, appetizing look.

How to Store Zucchini Carpaccio Salad

Refrigerator: Store in an airtight container for up to 2 days; keep dressing separate if you expect longer storage.

Freezer: Do not freeze this salad; freezing wrecks the texture of fresh zucchini and arugula.

Reheating: Serve cold or at room temperature; do not reheat, as heat will wilt the greens and soften the zucchini.

Tips to Make Zucchini Carpaccio Salad

Use a mandoline or vegetable peeler to get uniform, paper-thin slices quickly.
If zucchini tastes watery, salt and drain a bit longer and press gently to remove excess liquid.
Substitute shaved pecorino for parmesan for a sharper profile.
For a nuttier crunch, add toasted pine nuts or sliced almonds at the end.
Make the arugula mix up to 2 hours ahead and refrigerate; dress just before serving.

Variations

Mediterranean Twist: Add cherry tomatoes, kalamata olives, and a sprinkle of oregano for a briny bite.

Herbed Citrus: Stir chopped fresh basil and mint into the arugula, and add a little orange zest for a fragrant lift.

Spicy Lemon: Mix a pinch of red pepper flakes into the dressing for a gentle heat that complements the lemon.

FAQs

Can I use yellow squash instead of zucchini?

Yes, you can swap yellow summer squash one-for-one; it offers a slightly sweeter note but the technique stays the same.

How far ahead can I prep this salad?

Prep the zucchini and arugula separately up to 2 hours ahead; dress and assemble just before serving to keep texture crisp.

What if my zucchini tastes bitter or watery?

Trim the ends, taste a raw slice, and discard any overly bitter pieces; salt and drain longer to remove extra liquid and improve texture.