Cinnamon Free Zucchini Ribbon Salad with Fresh Basil
This bright, fresh salad is everything you want on a warm day — delicate zucchini ribbons draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts, all tied together with a lemony olive oil dressing. The technique of salting the zucchini first is a small but brilliant step that softens the ribbons just enough while drawing out excess moisture, so the dressing clings beautifully rather than pooling at the bottom of the plate. Cinnamon has a sneaky way of showing up in spice blends, marinades, and even some bottled dressings, but every component here is straightforward and easy to verify — no blends, no mystery seasonings. The dressing is simply olive oil, lemon juice, apple cider vinegar, black pepper, and optional red pepper flakes, which means you're fully in control of what goes into the bowl. Toasting the pine nuts in a dry skillet until golden adds a warm, nutty depth that makes this feel far more composed than the effort involved. It comes together quickly and looks genuinely stunning on a platter, making it just as fitting for a weeknight dinner as it is for a casual gathering.
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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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