Tangy Zucchini Salad with Beans and Olives

The humble Zucchini has many ways to be eaten but raw and cured in a good extra virgin olive oil is one of our favourites! Add this beautiful dressing in combination with our Greek Kalamata olives it can only be a marriage made in heaven.

  • 35 mins

  • 6


Tangy and creamy dressing

Zucchini and bean salad


        Prepare the dressing
        • Add all ingredients for the dressing into a bowl or measuring cup and whisk it over her until creamy. Season to taste (it should have strong flavors).
        • Let sit for at least 20 minutes, best overnight
        Assemble salad
        • Drain, rinse and pat dry the can of beans. Drain the olives. Slice zucchini into thin slices, lengthwise, with a vegetable peeler or spiralizer.
        • Place zucchini, olives, and white beans in a large salad bowl; drizzle with dressing and toss to coat.
        • Sprinkle with croutons, more parmesan, and drizzles of olive oil, if desired.


          You can also just add the Extra virgin olive oil, salt and balsamic for a simpler version