Cucumber Zucchini Salad
Cucumber zucchini salad combines crunchy cucumbers and fresh zucchini with a tangy ginger-poppyseed dressing, then is finished with fragrant mint leaves. Light, refreshing, and packed with the best of summer’s abundant produce, you’ll want to save this recipe and make it all season long.
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Why You’ll Love Cucumber Zucchini Salad
- Easy – It doesn’t get any easier than this one-bowl simple salad. Made with simple ingredients, this easy salad comes together in just minutes.
- Flavor – The refreshing cucumber and zucchini flavors are a welcome meal on a hot summer day. Tossed in a ginger vinaigrette and poppy seeds for a stunning and delicious
- Texture – Crisp cucumbers add the perfect crunch with the tender zucchini and red onion.
During the hot summer months, my counters are lined with fresh garden zucchini. Every summer, I make my tried-and-true recipes, like sourdough zucchini bread, zucchini muffins, sourdough chocolate zucchini bread, and sourdough zucchini fritters, but I want to find a quick and easy way to use them.
Zucchini is delightful uncooked, but is often passed over as a fresh-eating option. Its tender, neutral flesh pairs with a variety of flavors, making it an ideal addition to the salad.
More Salad Options
- Easy Cowboy Caviar
- Easy Caprese Pasta Salad Recipe with Vinaigrette Dressing
- Classic Potato Salad
- Strawberry Spinach Salad with Poppyseed Vinaigrette
Tools You’ll Need
- Large bowl
- Sharp knife
- Cutting board
- Spoon
- Measuring cups and spoons
Ingredients
Salad
- Cucumbers – I like to use cucumbers with a small seed cavity, like an English cucumber or pickling cucumbers.
- Zucchini – Use a medium zucchini with minimal seeds. If your zucchini is large, scoop out the seeds before slicing into strips.
- Onion – A red onion creates a stunning contrast to all of the green, but any type of onion will work.
- Mint –
Dressing
- Olive oil
- Apple cider vinegar
- Sugar
- Ginger
- Salt
- Poppy seeds
How to Make Cucumber and Zucchini Salad
The full recipe is below on the recipe card.
First, whisk the olive oil, apple cider vinegar, and sugar together in a large salad bowl until the sugar is completely dissolved.
Next, add the sliced red onion and poppy seeds. Peel and finely mince a 2-inch piece of fresh ginger, then add it to the bowl.
Finally, cut the cucumber and zucchini into thin strips and add to the bowl. Toss to coat with the dressing.
Tear the mint leaves into bite size pieces and stir them in right before serving.
Storage
The salad is best the day you make it. Over time, the vegetables become softer as they release their juices, and the mint leaves oxidize. It still tastes delicious, but it won’t have the same stunning presentation.
Place leftovers in an airtight container and refrigerate for up to 2 days. This salad is not suitable for freezing.
Helpful Tips for Zucchini and Cucumber Salad
- For the best flavor, let the salad rest for 5-10 minutes before serving so the vegetables can soak up the vinaigrette dressing.
- The mint leaves will oxidize, so add them just before serving.
Variations of Cucumber Zucchini Salad
- ​Turn up the heat and toss in a few red pepper flakes if you want a spicy salad
- Add some crunch by tossing in a handful of nuts or seeds, like pumpkin seeds, sliced almonds, or sunflower seeds.
- Don’t like mint? Instead, use your favorite fresh herbs, like fresh basil or cilantro.
- A great option for a different presentation is to cut the vegetables into zucchini and cucumber ribbons using a vegetable peeler or mandolin.
FAQs About Cucumber Zucchini Salad
How Do You Keep Zucchini Salad From Getting Soggy?
To keep the salad from getting soggy and ensure its crisp texture, toss in the cucumbers, zucchini, and mint right before serving. As the salad sits, the sugar and salt in the dressing will draw out the juices from the vegetables, and they will soften.
Can I Make Summer Cucumber Zucchini Salad Ahead of Time?
Yes, prep the dressing and the vegetables separately and refrigerate up to 24 hours before serving. When you’re ready to serve, combine the dressing and vegetables and top with fresh mint leaves.
I’d love to hear from you! If you made this Summer Cucumber Zucchini Salad recipe and loved it, I would love it if you gave it 5 stars! Enjoy!
Summer Cucumber Zucchini Salad
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Equipment
- large salad bowl
- sharp knife
- Cutting Board
- measuring cups and spoons
- serving spoon
Ingredients
Salad
- 1 large English cucumber
- 1 medium zucchini
- 1 small red onion
- 2 inch ginger
- ½ cup mint leaves torn
Dressing
- 3 T olive oil
- ¼ cup apple cider vinegar
- 2 T sugar
- 1 tsp salt
- 1 T poppy seeds
Instructions
- First, whisk the olive oil, apple cider vinegar, salt, and sugar together in a large salad bowl until the sugar is completely dissolved.3 T olive oil, ¼ cup apple cider vinegar, 1 tsp salt, and 2 T sugar
- Next, add the sliced red onion and poppy seeds. Peel and finely mince a 2-inch piece of fresh ginger, then add it to the bowl.1 small red onion, 1 T poppy seeds, and 2 inch ginger
- Finally, cut the cucumber and zucchini into thin strips and add to the bowl. Toss to coat with the dressing. 1 large English cucumber and 1 medium zucchini
- Tear the mint leaves into bite size pieces and stir them in right before serving. ½ cup mint leaves
Storage
- The salad is best the day you make it. Over time, the vegetables become softer as they release their juices, and the mint leaves oxidize. It still tastes delicious, but it won't have the same stunning presentation.Place leftovers in an airtight container and refrigerate for up to 2 days. This salad is not suitable for freezing.