Capsaicin Free Zucchini Ribbon Salad with Fresh Basil
Ribbons of tender zucchini draped over a platter with torn mozzarella, toasted pine nuts, and handfuls of fresh basil — this salad is the kind of thing that looks like it came from a restaurant but comes together in your own kitchen with almost no effort. The dressing is bright and clean, built on extra-virgin olive oil, lemon juice, and apple cider vinegar, letting the fresh ingredients do all the heavy lifting. For anyone avoiding capsaicin, this recipe is naturally a safe bet — the red pepper flakes listed are explicitly optional and easy to leave out entirely, keeping every bite completely free of that heat without sacrificing any of the flavor. Salting the zucchini ribbons first draws out excess moisture so they stay silky rather than watery, and a quick toast of the pine nuts in a dry skillet adds a warm, nutty crunch that ties the whole dish together. Fresh mozzarella melts into the ribbons just enough to feel indulgent while keeping everything light and summery. Finish with a pinch of flaky sea salt right before serving and you've got a showstopper that's as easy to pull off as it is impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedred pepper flakes
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!