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

  •  6 medium zucchini, shaved into ribbons
  •  1 12 oz can of white beans (such as cannellini, or butter)
  •  1 glass GAEA pitted kalamata olives


          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