The 5-Ingredient Jamie Oliver Salad That Changed How I Feel About Zucchini

I didn’t grow up eating summer squash. My parents didn’t like the stuff, especially my dad, so zucchini never made its way to our family’s table. I’d never eaten it before, but I figured that it had to be pretty awful. 

Years later, I realized that my parents had it all wrong. Summer squash, especially zucchini, is delicious—as long as you know how to prepare it. And I can’t recommend Jamie Oliver’s 5-Ingredient Squash Salad enough.

Why Don’t More People Like Zucchini?

Zucchini is about 95% water, which means it’s mostly water. That was information my parents didn’t consider as they steamed cubes of summer squash in the microwave. Any type of “wet heat” cooking method (like steaming, poaching, or simmering) will ruin zucchini, turning the already wet vegetable into a mushy, unappealing mess. 

Instead, you need “dry heat” cooking methods like grilling, roasting, or sautéing. Jamie Oliver wisely chooses to grill his zucchini for this recipe.

How I Make Jamie Oliver’s Zucchini Salad

Besides using a grill to cook the zucchini, Jamie also chooses to slice it thin. Thin slices cook quickly, so you only need a couple of minutes on a hot grill. Then, after cooking, toss the zucchini with a bit of chopped red chili, olive oil, garlic, fresh mint, and lemon juice. It’s simple and quick and a perfect summer side dish!

I often serve this salad with grilled chicken or shrimp plus rice or a whole grain and a simple vinaigrette. This zucchini is also delicious served as a bowl with quinoa, chickpeas, and olives. Or I’ll use the cooked zucchini to top a grilled flatbread pizza, along with burrata or pieces of torn fresh mozzarella.

Tips for Making Oliver’s 5-Ingredient Squash Salad

• Use a hot grill. Whether you’re using an outdoor grill or a grill pan, be sure it’s nice and hot before cooking your zucchini. If it’s not hot enough, the zucchini will steam and you’ll end up with a bowl of limp squash.
• Use a variety of squash. Jamie Oliver uses zucchini, but yellow squash works, too. I like a combination of both for extra color.
• Test different herbs. Mint is delicious, especially with grilled squash, but other herbs would be lovely, too. I recommend cilantro, tarragon, or basil. Or head out to your herb garden or farmers market for whatever’s fresh!
• Serve hot. The salad is best enjoyed right away, so have other dishes ready to go.