Zucchini Noodle Summer Salad with Lemon-Dill Vinaigrette
A vibrant, refreshing salad featuring spiralized zucchini, crisp vegetables, and a bright herb-infused dressing that sets the standard for light summer meals. This mediterranean-inspired vegetarian ready in about 15 minutes pairs halved cherry tomatoes, thinly sliced cucumber, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, spiralized into noodles zucchini
- 1 cup, halved cherry tomatoes
- 1/2, thinly sliced cucumber
- 1/4 cup, thinly sliced red onion
- 2 tbsp, chopped fresh dill
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Place 3 medium spiralized zucchini noodles in a bowl and toss with 1/4 tsp kosher salt; let sit for 5 minutes to draw out moisture, then squeeze gently to remove excess liquid.
- Step 2: Whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper in a small bowl until emulsified.
- Step 3: Add zucchini noodles, 1 cup halved cherry tomatoes, 1/2 thinly sliced cucumber, and 1/4 cup thinly sliced red onion to a large bowl; pour dressing over and toss until evenly coated.
- Step 4: Top with 2 tbsp chopped fresh dill and serve immediately to maintain crisp texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini Noodle Summer Salad with Lemon-Dill Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini Noodle Summer Salad with Lemon-Dill Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Zucchini Noodle Summer Salad with Lemon-Dill Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini Noodle Summer Salad with Lemon-Dill Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Zucchini Noodle Summer Salad with Lemon-Dill Vinaigrette?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
