In the Raw: Zucchini Ribbon Salad with Walnuts and Goat Cheese Crostini

August 15, 2012 Published by Dina

Zucchini is another vegetable that is good served raw. The small, sweet summer zucchini can be sliced thinly lengthwise with a simple mandolin and tossed with a little olive oil, herbs  and salt. In Italian cooking zucchini is often paired with mint and I am using this flavour combination here with a little lemon balm added as well. A sprinkling of chopped nuts and scattering of goat or feta cheese make a nice addition. If I want to keep it in Italian tradition I add parmesan or pecorino cheese. If you’d like you could squeeze a little lemon over top of the salad as well. Sometimes I grill the zucchini ribbons first and then toss them with the olive oil and other ingredients but today didn’t.


2 small yellow zucchini

2 small green zucchini

2-3 tablespoons olive oil

Coarse sea salt

Freshly ground pepper

2 green onions, green and white parts chipped

1/2 cup walnuts, chopped

A handful of fresh mint leaves, chopped

A few leaves of lemon balm, left whole

1 cup cheese: goat cheese, feta, queso fresco, parmesan, pecorino etc.

1 lemon, cut in wedges for serving


Wash the zucchini but do not trim the ends. They look pretty when sliced. Cut the zucchini on a mandolin into very thin slices lengthwise. You will need a light pressure on the zucchini as you slice them so watch yourself to prevent accidental cuts. You can wear kitchen protective gloves if you have them. Pile the slices in a large bowl and toss together gently.

Drizzle olive oil over the zucchini and toss.

Add salt and pepper to taste, then add green onions, walnuts and mint. Add a few leaves of lemon balm.

Scatter cheese over and mix it in gently.

Pile ribbons in a serving plate and serve with goat cheese crostini and lemon wedges.

Goat cheese crostini”

Slice a baguette into thin slices. Drizzle slices with olive oil and grill in a pan lightly coatd with olive oil. Grill, turning over once so both sudes are golden.

Spread grilled slices with goat cheese, drizzle with a little olive oil and garnish with lemon balm leaves.


Zucchini ribbon salad with goat cheese and walnuts
Okanagan summer zucchini with zucchini flowers
Okanagan summer zucchini



  • bellini says:

    This is one of my favourite salads.

    • Dina says:

      Hi Val, I saw it on your blog ( with feta cheese. Great flavour combination. I will post a couple of extra recipes for zucchini ribbon salads variations from my salad book.