Zucchini and cucumber ribbon salad with feta

This zucchini and cucumber ribbon salad with feta is the perfect summer meal. Light, healthy and easy, plus it tastes fantastic. Everyone falls in love with this combination of zucchini, cucumber, feta, pumpkin seeds and fresh herbs. Just a few simple ingredients, but that is all you need.

Zucchini and cucumber ribbon salad recipe with feta and sunflower seeds

If you love zucchini, you’ll definitely appreciate my egg zucchini muffins, zucchini fritters, and crustless greek zucchini tart. Each of these Greek recipes are famous in their own right and perfect for your next meal.

Serve this salad on its own, or pair it with our Greek marinated chicken thighs, our Greek pork souvlaki or a simple grilled steak.


Why this recipe works

Nothing tops a great zucchini and cucumber salad to satisfy your hunger, without leaving you feeling heavy.

Zucchini recipes are super when you have lots of zucchini growing in your garden.

This salad comes together really quickly, which is great when you have to get something on the table in a hurry with very little effort.

There is no reason not to make this zucchini and cucumber ribbon salad which is loaded with fresh herbs, roasted pumpkin seeds and Greek feta. The simple olive oil and lemon dressing pulls everything together. You can proudly serve this at your next summer barbecue along with our chicken souvlaki.

Key Ingredients

I love using fresh and simple ingredients in my cooking, and this salad is no exception!

  • Zucchini: If you can find organic zucchini, that is best. Try to find medium sized zucchini as it will be easier to create your ribbons with them.
  • Cucumber: Either English cucumbers or smaller Lebanese cucumbers work well here. If you are growing cucumbers in your garden, or know someone who is, use those!
  • Feta: Use only Greek feta, which is made from sheep milk (or a combination of sheep and goat milk)
  • Lemon: Wash your lemon well because you will be using both the lemon zest and the juice.
  • Pumpkin seeds: Pumpkin seeds are really nutritious and have a great texture and flavour. Roasting them really highlights this.
  • Parsley: Fresh, flat-leaf parsley is a key ingredient here. There is so much freshness and flavour that is added when using parsley.
  • Green onion: Using both the white and green part of the green onion is a wonderful way of adding flavour and texture to your salad.
  • Chopped chives and basil: The fresh herbs add a vibrant flavour and colour to this salad
  • Olive oil: Greek olive oil is an absolute must. Nothing tastes as wonderful as a good quality, pure Greek olive oil. It is nutritious as well.
Zucchini and cucumber ribbon salad with feta

Substitutions

If you have a seed allergy, omit the pumpkin seeds and use roasted chickpeas instead. Rinse and dry your canned chickpeas and then toss them with just enough olive oil to coat, and the seasoning of your choice. Bake on a cookie tray in the middle rack of your oven (set to 350 degrees Fahrenheit) for about 20 minutes, stirring after 10 minutes. Roast until crispy.

Zucchini and cucumber ribbon salad with feta

Equipment

  • Mandolin or vegetable peeler: Use either to make your zucchini and cucumber ribbons
  • OR
  • Spiralizer: if you prefer you can make spiralized zucchini and cucumber!
  • Large bowl: to toss your salad in
  • Lemon zester or fine grater: important so that you can get the zest of the lemon, without the bitter white pith.
Zucchini and cucumber ribbon salad with feta

How to make

This fantastic zucchini and cucumber ribbon salad takes only 15 minutes to prepare. It is delicious and simple to make if you follow my step-by-step instructions, helpful tips and guided video.

Wash and dry all of your vegetables and fresh herbs.

Preparation

Step 1
Use either use a mandolin slicer or a vegetable peeler to prepare your zucchini and cucumber ribbons. If you have a spiralizer, you can also make this salad with spiralized zucchini and cucumber! If you don’t have either, simply slice your vegetables into thin rounds.

Zucchini and cucumber ribbon salad with feta
Zucchini and cucumber ribbon salad with feta

Step 2
Toast your pumpkin seeds in a dry skillet over medium heat. Stir often to prevent burning and remove from heat when they start to smell toasty.

Zucchini and cucumber ribbon salad with feta

Step 3
Chop your fresh herbs and green onion finely and then zest your lemon. Crumble your feta with your hands. Combine your all of your ingredients, including the olive oil and lemon juice in a large salad bowl.

Step 4
Toss together gently with salad tongs or two forks.

Zucchini and cucumber ribbon salad with feta

Expert Tips

Making ribbons
When you are creating your ribbons, be sure to rotate your zucchini and cucumber so that your strips always have a bit of the peel on them. This keeps your ribbons pretty, and prevents them from tearing easily. You may also find that the absolute center of the zucchini and cucumber won’t be used. Don’t throw them away however! Use your zucchini scraps in our zucchini and cheddar muffins, and add the bits of cucumber leftover to an amazing Greek village salad.

Toasting seeds
Be careful when you toast your pumpkin seeds. You want to get them fragrant, but they will quickly go from perfect to burnt.

Make ahead
If you will be serving your salad several hours after you prepare it, do not add the sunflower seeds, or the lemon juice and olive oil dressing. Before serving, drain off any water which will have been released, and then add your seeds (this will keep them crispy) and your lemon juice and olive oil.

Zucchini and cucumber ribbon salad with feta

Recipe variations

  • To easily make a larger amount of salad, toss in some greens like spring mix or chopped romaine lettuce.
  • Add some carrot ribbons to your salad for a pop of colour and flavour.
  • Add some toasted nuts, like walnuts, along with the toasted pumpkin seeds for more texture and flavour.
  • We love this salad with feta, but you can use goat cheese, parmesan, blue cheese or any other cheese you prefer instead.
  • Keep this salad vegan by omitting the feta.
  • Add some chickpeas or white beans for additional protein.
  • Switch up the fresh herbs – dill or mint would be nice choices.
  • Use limes instead of lemons.
  • Instead of making zucchini and cucumber ribbons, you can use a spiralizer to make spirals of the veggies. Alternatively, if you don’t have either, you can simply slice your zucchini and cucumber into thin rounds.
Zucchini and cucumber ribbon salad with feta

What to serve with

We have enjoyed this salad for lunch for a few days now; it is filling and very refreshing. If you are going to serve it as a side, this zucchini and cucumber ribbon salad with feta pairs really well with so many of our other recipes.

Try this fresh and easy salad with our tender and perfect chicken souvlaki. This chicken is beautifully seasoned and cooked just right.

Marinated chicken breasts which make an amazing chicken brochette.
Chicken souvlaki

If you are looking for a red meat option, let us teach you how to make the perfect grilled steak. So simple, and so satisfying!

Grilled steak

If you prefer to cook something using your oven, how about our maple glazed pork tenderloin. This sweet and sticky pork recipe pairs so well with this light and refreshing salad.

Learn how to make this delicious and easy maple syrup and garlic glazed pork tenderloin.

Frequently asked questions

Can I use dried herbs?

Fresh herbs are recommended in this salad because of their taste and texture. However, if you are going to use dried herbs we suggest that you use 2 tablespoons of dried parsley, and 1/2 tablespoon each of dried chives and dried basil.

Should the cucumber and zucchini be peeled?

No. Wash the vegetables well and dry. The peels are nutritious and add colour and texture to the salad.

Storing and Reheating

How long does it keep?

This salad can be made ahead and stored in the refrigerator for 2 – 3 days. Drain off any water that has been released by the vegetables. It is best to add the toasted pumpkin seeds and lemon juice and olive oil right before serving.

You can assemble your salad ahead of time and keep it in the refrigerator. You may find that the vegetables release a lot of water as they sit, so you can drain that off. You may need to add some more lemon juice and olive oil at this point, to replace anything you may have discarded.

Although this salad is a great option for your zucchini, we have plenty of other recipes for you to try.

Egg zucchini muffins are a great go-to recipe. When we make these they do not last long! They are great to grab and go for breakfast when you are rushing out the door. With a salad they also make a great light lunch. For something a little more substantial, we split them in two horizontally and use them as a filling for breakfast sandwiches. Perfect on an english muffin, a bagel, or a croissant.

Try the Greek classic recipe, kolokithokeftedes, or zucchini fritters. These are a wonderful vegetarian option and go great when they are served with tzatziki. They will transport you to the Greek islands!

Zucchini fritters (Κολοκυθοκεφτέδες)

Our crustless Greek zucchini tart is light and wonderful. It is the perfect recipe to serve for brunch. You can make it ahead and simply reheat it in the oven when it is time to serve. It always impresses, with how pretty it looks and how flavourful it is.

A delicious and easy crustless zucchini tart made with Greek cheese.

If you are looking for a vegan meal, our zucchini pasta sauce is a great choice. Based on the recipe made famous by Megan Markle, this sauce takes time to make, but requires little effort.

Slow cooked zucchini sauce for pasta.
Zucchini pasta sauce

If you are in the mood to bake, you will love our coconut lime zucchini cake which tastes tropical and light. If you are in the mood for chocolate, our double chocolate zucchini cake loaded with 3 cups of grated zucchini is a moist and delicious option. Otherwise, for something more classic, our zucchini bread recipe is going to be the one you turn to again and again.

A tropical and easy cake made with coconut, lime and zucchini.

Serving size

That’s it guys! This simple zucchini and cucumber salad comes together quickly and easily. The recipe serves 4 to 6 people, so be sure to include it in your weekly menu plan. Everyone is absolutely going to love it!

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Zucchini and cucumber ribbon salad with feta
Zucchini and cucumber ribbon salad with feta

Zucchini and cucumber ribbon salad recipe

Zucchini and cucumber ribbon salad recipe with feta and sunflower seeds
5 from 7 votes
Print Pin Rate
Course: Light meal, Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 156kcal
Author: Mia Kouppa

Equipment

  • 1 vegetable peeler
  • 1 Large bowl
  • 1 lemon zester

Ingredients

  • 2 medium zucchini unpeeled
  • ½ English cucumber unpeeled
  • 1 green onion, finely chopped
  • ¼ cup chopped parsley
  • ¼ cup crumbled feta
  • 3 tbsp pumpkin seeds
  • 1 tbsp grated lemon zest
  • 1 tbsp chopped chives
  • 1 tbsp chopped basil

For the dressing

  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • Using a vegetable peeler, make ribbons out of the 2 medium zucchini and the ½ English cucumber . Place in a large bowl.
    2 medium zucchini, ½ English cucumber
  • Toast your pumpkin seeds over medium heat in a non-stick skillet. Stir often and remove from heat with they begin to smell toasted. Be careful not to burn your pumpkin seeds.
    3 tbsp pumpkin seeds
  • Add the rest of the ingredients and then add the lemon juice and olive oil to dress your salad. Season to taste with salt and pepper. Toss your salad to evenly distribute all of the ingredients and to evenly coat with the dressing.
    1 green onion, finely chopped, ¼ cup chopped parsley, ¼ cup crumbled feta, 1 tbsp grated lemon zest, 1 tbsp chopped chives, 1 tbsp chopped basil, 2 tbsp olive oil, juice of 1 lemon, salt and pepper to taste
  • Enjoy!

Notes

Instead of using a vegetable peeler to make zucchini and cucumber ribbons, you can use a spiralizer.  Alternatively, you can use a sharp knife or mandolin to cut your vegetables into thin rounds.
To keep this salad vegan, you can omit the feta.  For added texture, consider adding in some roasted chickpeas.
Making ribbons
When you are creating your ribbons, be sure to rotate your zucchini and cucumber so that your strips always have a bit of the peel on them. This keeps your ribbons pretty, and prevents them from tearing easily. You may also find that the absolute center of the zucchini and cucumber won't be used. Don't throw them away however! Use your zucchini scraps in our zucchini and cheddar muffins, and add the bits of cucumber leftover to an amazing Greek village salad.
Toasting seeds
Be careful when you toast your pumpkin seeds. You want to get them fragrant, but they will quickly go from perfect to burnt.
Make ahead
If you will be serving your salad several hours after you prepare it, do not add the sunflower seeds, or the lemon juice and olive oil dressing. Before serving, drain off any water which will have been released, and then add your seeds (this will keep them crispy) and your lemon juice and olive oil.

Nutrition

Calories: 156kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 125mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 2mg

Thanks for sharing!

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