This zucchini and cucumber salad is perfect for summer. It’s light and refreshing, with layers of flavors and textures. You can serve it as an appetizer or pair it with a side of protein like chicken, beef, or pork.
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Why you’ll love this recipe
I am in love with this salad. It’s bright, refreshing, juicy, and everything you need on a hot summer day. Ready in minutes, you can enjoy it for lunch or dinner by itself or as a side to your favorite dish. This salad is super hydrating thanks to the high amount of water in the zucchini, cucumbers, and pears. The subtle sweetness from the pear pairs very well with the salty feta, and the crunchy cucumber complements the fresh zucchini.
The basil honey mustard dressing makes the salad truly the best. Make a double portion of it so you can prepare this salad even faster next time, or use it for something else.
This zucchini and cucumber salad is the perfect side for roasted chicken or chicken meatballs. Or how about these potato and chicken patties?
Ingredients notes
Ingredients for zucchini and cucumber salad.
Ingredients for basil honey mustard dressing.
Zucchini. Any type of zucchini can work for this recipe as long as they are fresh and not too large.
Cucumber. English cucumber or any crunchy type works. Avoid the ones with large seeds in them, or scrape them out.
Pears. Use pears that are crisp, not soft.
Feta cheese. Cubed or crumbled, feta adds creaminess and saltiness. You might need to adjust the salt in the dressing, depending on how salty the feta cheese is.
Parsley. It adds a touch of herbal bright flavor, complementing the other ingredients.
How to make zucchini and cucumber salad
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Chop all the zucchini and cucumber.
Step 2: Slice the pear. Chop the parsley. Combine all the ingredients in a large bowl.
Step 3: Add the dressing. See photos on how to make the basil honey mustard dressing.
Recipe Tips
- Make sure all the ingredients are fresh for the best flavor and texture.
- If you don’t mind the cucumber skin, leave it on.
- The longer the salad sits, the less crisp it will be. The dressing acts as a marinade, creating almost a pickling-like effect.
Additions and substitutions
For an extra crunch, you can add some toasted seeds or nuts to the salad, such as sunflower seeds, pumpkin seeds, roasted shaved almonds, pistachios, or walnuts. Instead of the fresh parsley, use fresh mint or basil. To substitute the pear, use a crispy apple instead.
Storage and reheating
Store the zucchini and cucumber salad in an airtight container in the fridge for up to 2 days. This salad is not suitable for freezing.
Recipe FAQ
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Zucchini and cucumber salad
Ingredients
- 250 grams zucchini, 1-2 medium-sized
- 350 grams English cucumber, 2 medium-sized, ~12 inches long, or any other type of cucumber will work too
- 160 grams pears, 2 small or 1 large, crispy, not a soft variety
- 2-3 tablespoons chopped parsley
- 125 grams feta, cubed, or crumbled, 1 cup
Basil honey mustard dressing (200 grams)
- 15 grams basil leaves and tops, ⅓ cup
- 100 grams olive oil, ½ cup
- 45 ml balsamic, 3 tablespoons
- 1½ tablespoons honey, or to taste
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 tablespoons water, for thinner dressing, optional
Instructions
- Cut and toss the ends of the zucchini. Slice in half lengthwise, then cut half-moon-shaped slices about 1/8 inch (3-4cm) thick.250 grams zucchini, 1-2 medium-sized
- Peel (or not) and cut the cucumber the same way as the zucchini. Do the same with the pear, except remove the core too.350 grams English cucumber, 2 medium-sized, ~12 inches long, or any other type of cucumber will work too, 160 grams pears, 2 small or 1 large, crispy, not a soft variety
- Chop the parsley. Add everything in a large bowl. Once you have the dressing, mix everything well and serve. Alternatively, you can serve the dressing on the side so everyone can add as much or as little as they want.2-3 tablespoons chopped parsley, 125 grams feta, cubed, or crumbled
Making the dressing
- Combine all the ingredients except the water in a deep bowl or container. Using an immersion blender, blend for a few seconds until creamy with some basil bits still visible. If you want the dressing thinner, add water a tablespoon at a time until desired thickness.You can also use a food processor or a blender if an immersion blender is not available.15 grams basil leaves and tops, 100 grams olive oil, 45 ml balsamic, 1½ tablespoons honey, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, 2-3 tablespoons water, for thinner dressing
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.