BHA & BHT Free Zucchini Ribbon Salad with Fresh Basil
Ribbons of tender zucchini draped with fragrant basil, creamy torn mozzarella, and golden pine nuts — this salad is the kind of dish that looks like it came from a restaurant but comes together entirely in your own kitchen. Every single ingredient here is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in packaged dressings, seasoning blends, or pre-shredded cheese. The dressing is whisked together from scratch using extra-virgin olive oil, fresh lemon juice, and apple cider vinegar, so you know exactly what's going in. Salting the zucchini ribbons and letting them rest draws out excess moisture, giving you that perfectly silky-yet-substantial texture rather than a watery mess. Toasting the pine nuts in a dry skillet coaxes out a deep, nutty richness that ties the whole bowl together. It's light enough to serve as a starter but satisfying enough to hold its own as a warm-weather lunch alongside some crusty bread.
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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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