Artificial Food Coloring Free Zucchini Ribbon Salad with Fresh Basil
This salad is a gorgeous tangle of delicate zucchini ribbons, fragrant basil, creamy mozzarella, and golden pine nuts — the kind of dish that looks like it came from a restaurant but comes together with minimal effort in your own kitchen. Every single ingredient here is exactly what it says it is: fresh vegetables, real cheese, nuts, and a bright dressing built from olive oil, lemon juice, and apple cider vinegar. There are no dyes, no artificial colorings, no processed shortcuts hiding in the mix, which makes it a genuinely clean and vibrant option when you're being careful about what goes on the plate. The salting step draws out just enough moisture from the zucchini so the ribbons stay silky rather than watery, and the quick-toasted pine nuts add a warm, nutty crunch that ties everything together beautifully. A squeeze of lemon and a pinch of flaky sea salt at the end let the natural colors — that vivid green, the creamy white of the mozzarella, the deep emerald of the basil — speak entirely for themselves. Serve it immediately so the ribbons stay lightly dressed and the whole thing looks as stunning as it tastes.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 1 ½ lb total)
- ½ tsp kosher salt
- 1 cup fresh basil leaves, loosely packed
- 3 tbsp pine nuts, toasted
- 2 oz fresh mozzarella, thinly shaved or torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
For serving
- flaky sea salt, to taste
Instructions
- 1
Using a vegetable peeler or mandoline, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after each pass and stopping when you reach the seedy core. Place the ribbons in a colander set over the sink, toss with the kosher salt, and let stand for 10 minutes until slightly softened and some moisture has released.
- 2
While the zucchini drains, toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a small plate to cool.
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