Print

Pioneer Woman 4th of July Zucchini Salad

Pioneer Woman 4th of July Zucchini Salad - recipe card
Print Recipe

A vibrant and crisp zucchini salad with fresh corn, cherry tomatoes, red onion, and a zesty lemon-herb vinaigrette. This no-cook dish is perfect for summer gatherings, offering a juicy, crunchy texture with a bright, tangy finish.

Ingredients

Scale
  • 2 medium zucchini (about 8 oz / 225 g each), thinly sliced into ribbons or half-moons
  • 1 ear fresh corn on the cob, kernels shaved off (about 1 cup / 150 g)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) red onion, thinly sliced
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp (8 g) fresh basil, thinly sliced
  • 1 tbsp (4 g) fresh parsley, chopped

Instructions

  1. Wash the zucchini and corn. Use a mandoline or a sharp chef’s knife to slice the zucchini into thin ribbons (about 1/8-inch thick). If using a knife, cut on a slight diagonal or into half-moons. Thin slices ensure a tender yet crunchy texture that absorbs the dressing well.
  2. Shave the kernels off the corn cob. Hold the cob upright in a bowl and run a sharp knife down the sides to release the kernels. This yields about 1 cup of fresh corn, which adds a sweet pop of texture without any cooking.
  3. In a large salad bowl, combine the zucchini ribbons, corn kernels, cherry tomatoes, and red onion. This colorful base mimics the patriotic theme for the 4th of July.
  4. In a small bowl or glass jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until the mixture is well combined and slightly emulsified. The mustard helps create a stable, tangy dressing.
  5. Pour the vinaigrette over the salad ingredients. Toss gently with your hands or two large spoons to coat every ingredient evenly without breaking the zucchini ribbons.
  6. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld. The zucchini will slightly soften in the dressing, becoming more pliable while still retaining a pleasant crunch.
  7. Just before serving, sprinkle with fresh basil and parsley. Stir lightly to incorporate the herbs for a fresh, aromatic finish.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately for the best texture. If prepping ahead, keep dressing separate and toss just before serving.

Notes

Storage: Store the undressed salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate in a small jar for up to 5 days. If the salad is already dressed, it will keep for 1 day but may become watery. Freezing is not recommended as the zucchini and vegetables will lose their crisp texture. To refresh leftovers, drain any excess liquid, and add a fresh sprinkle of herbs and a pinch of salt.

Nutrition

Keywords: zucchini salad, 4th of July salad, summer salad, no-cook salad, fresh corn salad, cherry tomato salad, red onion salad, lemon vinaigrette, healthy side dish, patriotic side dish, Pioneer Woman inspired

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-4th-of-july-zucchini-salad/