There’s a tiny restaurant on the Mornington Peninsula that has a marinated zucchini salad I still think about. It arrived at the table looking so simple I almost ignored it: just silky ribbons of zucchini, a pale green drizzle, a handful of something crunchy on top. Then I took a bite. Bright, cold, herbaceous, creamy, and nutty all at once. I asked the chef how they made it. She actually told me.
This is my version of that salad: paper-thin zucchini, a quick lemony marinade, a punchy herb ranch, and salty tamari almonds for crunch. It looks like something you’d order at a coastal wine bar, but it’s weeknight-easy and perfect for hot evenings when you want something fresh but still a little indulgent.
Serves 2–3 as a side
Ingredients
For the marinated zucchini:
- 3–4 small zucchini
- 3 tbsp olive oil
- Juice of 1 lemon
- 1–2 tbsp apple cider vinegar
- 1 garlic clove, finely grated or minced
- Small handful fresh parsley, finely chopped
- Sea salt and black pepper, to taste
For the herb ranch:
- 3 tbsp sour cream
- 3 tbsp buttermilk (or a splash of milk to thin)
- 2 tbsp mayonnaise
- 1 small garlic clove, finely grated
- Juice of 1/2 lemon (or to taste)
- 1–2 tbsp finely chopped dill
- 1–2 tbsp finely chopped parsley
- Salt and pepper, to taste
To finish:
- A small handful tamari almonds, roughly chopped (or any roasted salted nuts you like)
Method
- Slice the zucchini: Using a mandoline (or a sharp knife), slice the zucchini into very thin ribbons or rounds. Pile them into a large bowl.
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, garlic, parsley, salt, and pepper. Taste and adjust — it should be bright and punchy, slightly more acidic than you think, because it will mellow as it marinates.
- Marinate the zucchini: Pour the marinade over the zucchini and gently toss to coat every ribbon. Layer the zucchini into a shallow dish, spooning the marinade over as you go so everything gets a good soak. Cover and refrigerate for about 3 hours. The zucchini will soften, relax, and take on all that flavor.
- Make the herb ranch: In another bowl, whisk together the sour cream, buttermilk, mayonnaise, garlic, lemon juice, dill, and parsley. Season with salt and pepper, then thin with a splash more buttermilk or water if needed. You want it just pourable but still creamy enough to cling to the zucchini.
- Plate and finish: When you’re ready to serve, lift the zucchini out of the marinade and gently arrange it on a plate or shallow bowl. Don’t worry about it being perfect — the loose folds look beautiful. Drizzle generously with the herb ranch. Scatter chopped tamari almonds over the top for crunch.
Serve this cold, with grilled fish or chicken, or as a stand-alone salad with a piece of crusty bread to swipe through the leftover dressing. It tastes like summer by the sea: bright, cool, and just a little bit luxurious, in the simplest way.
