Zucchini Salad

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  • 2 medium zucchini
  • 1 medium yellow squash
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 2 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 8 ounces provolone cheese, cubed
  • 6 ounces sopressata (salami), diced
  • 3 ounces Kalamata olives, sliced
  • 1 cup sun gold tomatoes, halved
  • 1/2 medium red onion, diced
  • 6-8 pepperoncini, sliced
  • 1/2 cup fresh basil, roughly chopped


  1. Using a Vegetable Peeler, peel the zucchini and yellow squash vertically into thin noodles (stopping when you reach the seeds of the squash).
  2. Place the zucchini and squash noodles on paper towels to allow the noodles to drain any excess moisture.
  3. In a separate bowl, make the vinaigrette by whisking together the oil, vinegar, garlic, salt, pepper and sugar.
  4. Place the noodles into a large bowl and add the cheese, sopressata, olives, tomatoes, red onion, pepperoncini and basil – tossing gently.
  5. Drizzle the vinaigrette over the noodle mixture and serve.