Italian Zucchini and Ricotta Salad with White Balsamic Vinaigrette

This cold Italian Zucchini Salad with a Hazelnut White Balsamic Vinaigrette is a garden-fresh raw zucchini salad shaved into ribbons, then marinated until tender and flavorful. Topped with fresh herbs like mint and basil, a scattering of toasted pine nuts, and served alongside creamy ricotta or burrata.  It's summer simplicity at its finest.

From Emilia-Romagna to Your Table: A Cold Italian Zucchini Salad Inspired by Garden Cooking

One of my favorite ways to experience Italy is through its food-each dish telling a story rooted in place and season. On a trip to Emilia-Romagna-considered by many to be the food capital of Italy, and maybe the world-I had a meal at a family-run restaurant where garden cooking was the specialty. Everything on the table came from their land or the nearby market. One standout dish was a raw zucchini salad, dressed in a light vinaigrette made with white balsamic vinegar from Modena (just next door) and topped with herbs and edible flowers picked that morning.

This cold Italian zucchini salad is my take on that memory-a dish I return to all summer long when zucchini are plentiful and the garden is calling. Raw zucchini is shaved into delicate ribbons, then marinated in white balsamic and hazelnut oil until tender and flavorful. I scatter it with toasted pine nuts and fresh herbs like mint, oregano, or basil-whatever's thriving.

For a true Italian flourish, edible flowers add a burst of color (totally optional, but always a showstopper). I serve this salad chilled, with a spoonful of creamy ricotta on the side dressed with za'atar, dried oregano, and olive oil. It's the kind of dish that looks like you spent hours-but really, the zucchini does all the work.

If you're wondering where to find edible flowers, check your local farmers market, where chive blossoms are often available, or try specialty grocers like Lunds & Byerlys in the Twin Cities, Trader Joe's, or Whole Foods.

Why This Recipe Works

• It's showstoppingly pretty-but secretly easy. A mandolin makes prep quick and easy-you can also use a vegetable peeler for a more rustic look. These ribbons are what give the salad its elegant texture and presentation.
• The white balsamic vinaigrette is to die for. White balsamic vinegar + hazelnut oil = summer magic. Traditional Italian kitchens use extra virgin olive oil (and if you do, go for something fruity), but I love the nutty flavor hazelnut oil brings. In just two hours, you have a tender, bright, and gorgeous zucchini marinated salad ready to serve cold. 
• It's endlessly versatile. I love using toasted pine nuts, pistachios, or hazelnuts-it's honestly a tie between the three. Sometimes I just set a little bowl of each on the table and let my dinner companion (yep - my husband) choose his favorite.
• It pairs beautifully with burrata or creamy ricotta. Spoon it alongside the cold zucchini salad for richness and contrast-it's a stunning centerpiece for any summer meal, from casual lunches to elegant al fresco dinners.

How to Shave Zucchini into Ribbons

For an elegant shaved zucchini salad, the ribbon technique is key. Use a mandolin for best results:

• Trim and slice zucchini in half lengthwise. Set your mandoline to its thinnest setting (about 2 mm).

• Using the guard, slice each half into long, even ribbons.

Place the ribbons in a large bowl. Toss with salt, white balsamic vinegar, and hazelnut oil.

• Cover with a plate and marinate at room temp up to 2 hours for the best flavor.
• Drain, then artfully arrange on a platter-flat or curled.

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What to Pair with Cold Zucchini Salad

• Ricotta - Spoon creamy ricotta alongside the ribbon zucchini salad.  Whipped or spooned generously - season it with za'atar, dried oregano, chili flakes, and extra virgin olive oil. The cool, herbed cheese balances the brightness of the marinated zucchini. I do love Ricotta and is my preference for what to serve with this salad.
• Burrata,- For something even creamier, serve with burrata drizzled with good olive oil. The soft center oozes into the marinated zucchini ribbons for an effortless, luxurious pairing. Swap labneh, or feta for another variation.

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Variations on This Zucchini Salad Base

Once you master this marinated zucchini base, the possibilities are endless:

• Chickpea Zucchini Salad - Add canned chickpeas, preserved lemon, and parsley.
• Zucchini Cucumber Salad - Mix zucchini ribbons with chopped cucumber and dill.
• Zucchini Avocado Salad - Add avocado slices, lime, and cilantro for a creamy twist.
• Mediterranean Zucchini Salad - Toss with kalamata olives, cherry tomatoes, feta, and oregano.
• Zucchini and Tuna Salad - Add good-quality canned tuna, capers, and lemon zest for a protein boost.

Each variation keeps the soul of this shaved zucchini salad but adds a new flavor dimension.

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Looking for other zucchini recipes or ideas to use your garden zucchini? Try these:

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