The Mediterranean zucchini salad is like a stroll through a Mediterranean market: fragrant, colorful, and rich.
Perfect for those seeking a fresh, light but nourishing dish without sacrificing flavor.
Easy, quick, and tasty: the right dish for those who want to eat well without complicating their lives.
Grilled zucchinis combined with tuna, meaty and flavorful, provide substance and protein.
The sun-dried tomatoes give energy and an intense Mediterranean note that immediately brings summer.
A light but flavorful emulsion of extra virgin olive oil, fresh lemon juice, and chopped parsley ties it all together. A fresh and fragrant dressing that enhances every ingredient and gives vibrancy to the dish.
It can be served as a unique, fresh, and balanced dish to bring to the office or the beach.
Served in small portions on crostini, as a fresh appetizer.
It keeps well, does not need to be reheated, and is even better after a few hours when the flavors meld: perfect for picnics, lunch boxes, or cold buffets.
You might also be interested in
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Mediterranean Zucchini Salad
- 3 zucchini
- 7 oz oz canned tuna in water
- 3.5 oz oz sun-dried tomatoes in oil
- to taste black olives
- 1 oz oz parsley
- 1/2 lemon
- 4 tablespoons extra virgin olive oil
- to taste fine salt
Tools
- 1 Mandoline
- 1 Grill pan
- 1 Mixer
- Paper Towels
Steps for Preparing the Mediterranean Zucchini Salad
To prepare the delicious Mediterranean zucchini salad, start with removing the ends and washing them thoroughly under running water. Pat them dry with paper towels.
Slice them lengthwise with a mandoline, about 1/8 inch thick. Salt them and let them sit for about ten minutes to remove excess water, then pat dry again with paper towels.
Heat a grill pan well and grill the zucchini slices on both sides for a few minutes until grill marks appear. About 2-3 minutes per side. They should not burn but just soften.
Remove them from the grill and let them cool.
In the meantime, prepare the dressing. Put the parsley, extra virgin olive oil, and juice of half a lemon in a mixer.
Blend for a minute until you get an emulsion.In a serving dish, combine the grilled zucchini with drained and flaked tuna, sliced olives, and sun-dried tomatoes cut into strips.
Dress with the emulsion and gently mix to avoid breaking the zucchini. Let it sit at room temperature or, if you prefer it nice and cool, in the fridge for 15 minutes to enhance the flavors.
The delicious zucchini salad is ready to be served and enjoyed.
Tips and Storage
Store the salad in an airtight container and keep it in the fridge for up to 2 days.
Ensure the tuna is well covered by the emulsion, otherwise, it may dry out.
It is not suitable for freezing as the zucchini and tuna would change texture.
Over time, the lemon in the emulsion can make the zucchini softer. Better to add the emulsion just before serving if preparing in advance.
If you like my recipe, RATE IT BY CLICKING MANY STARS and SHARE it on your social networks
To always stay updated on my new recipes, you have the option to activate push notifications from my blog.
FAQ (Frequently Asked Questions)
Can I use raw zucchini instead of grilled?
Yes, but it’s advisable to slice them very thinly with a mandoline and let them marinate with lemon and salt for at least 30 minutes. However, grilled zucchini provide a more intense flavor and a more pleasant texture.
Can I replace sun-dried tomatoes with fresh ones?
Yes, you can use fresh cherry tomatoes cut and lightly sautéed in a pan or confit. However, sun-dried tomatoes add a very characteristic savory note.
