Mediterranean Diet Friendly Classic Zucchini Ribbon Salad
Raw zucchini gets a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright lemon-garlic dressing made with good extra-virgin olive oil. A quick salting step draws out just enough moisture so the ribbons stay tender without turning watery, which makes all the difference in the final texture. Torn fresh basil and mint bring an herby lift that feels genuinely summery, while toasted pine nuts add a warm, nutty crunch in every bite. Shaved Parmesan finishes the whole thing with a salty, savory edge that ties it all together beautifully. This kind of dish is practically a blueprint for the way the Mediterranean table approaches vegetables — simple technique, quality ingredients, nothing hidden or processed. It comes together fast, looks stunning on a platter, and works equally well as a light lunch or an elegant starter alongside grilled fish or chicken.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 1 ½ lb total)
- ¾ tsp kosher salt, divided
- 3 tbsp pine nuts
- 1 oz parmesan, shaved with a vegetable peeler
- ¼ cup fresh basil leaves, torn
- 2 tbsp fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 1 small garlic clove, finely grated
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Using a vegetable peeler or mandoline, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after every few passes and stopping when you reach the seedy core. Place the ribbons in a colander set over the sink, toss with 1/2 tsp of the salt, and let stand for 5 minutes until slightly softened and a little moisture has released.
- 2
While the zucchini drains, toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
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