This raw zucchini caponata salad is inspired by a classic eggplant caponata but is lighter and crunchier. It’s a perfect summer salad or a side dish with your favourite protein. This zucchini salad is gluten-free, paleo, Whole30, low-carb and vegan-friendly (just omit the anchovies).
- 4 medium zucchinis (courgettes), diced
- 4 medium Roma tomatoes, diced
- 1/2 cup Spanish pitted olives, sliced
- 1/4 cup marinated baby capers
- Zest of 1 small lemon
- 1/4 cup diced spring onions (scallions)
- 3–4 anchovies, finely chopped (omit for a vegan version)
For the dressing
- 1 clove garlic, grated
- 1/2 teaspoon salt
- 2 teaspoons tomato paste
- 2 tablespoons white or red wine vinegar
- 4 tablespoons olive oil
- 1/2 teaspoon honey or brown rice syrup (can be omitted)
- 2–3 tablespoons pine nuts (toasted)
- 2–3 tablespoons grated Parmesan (optional, nutritional yeast can be used instead)
- Combine zucchini, tomatoes, olives, capers, lemon zest, green onion and anchovies in a large salad bowl.
- In a separate bowl, combine and whisk the dressing. Pour over the salad and mix to incorporate.
- To toast the pine nuts, cook them in a small frying pan over medium heat for about two minutes, stirring frequently. Top the salad with pine nuts and grated Parmesan if you wish.
SWAPS: You can take this idea and spin it your own way. Anchovies can be replaced with crispy bacon. Pine nuts can be replaced with ground hazelnuts or almonds.
COOKED VERSION: For a more traditional caponata, saute the zucchini in olive oil for 4-5 minutes until golden brown. Then toss with the remaining ingredients for a warmer dish.
VEGAN VERSION: Omit anchovies!
For an AIP friendly version, you can replace tomatoes with carrots, fennel or cucumber.
Keywords: Zucchini, Salad, Raw, Caponata, Italian, Low-Carb, Keto, Plant-Based, Whole30, Paleo