Eggless Zucchini Ribbon Salad with Fresh Basil
This vibrant salad is summer on a plate — delicate zucchini ribbons draped with fragrant basil, creamy torn mozzarella, and golden toasted pine nuts, all brought together by a bright lemon and 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. Every ingredient here is naturally free from eggs, so there's no need to audit labels or swap anything out — it just works as written. The dressing comes together in seconds with a quick whisk, and the whole assembly feels effortlessly elegant without requiring any cooking beyond toasting the pine nuts. A pinch of flaky sea salt at the end ties everything together and makes each bite feel a little restaurant-worthy. Serve it immediately after plating so the ribbons stay lively and the basil stays bright — this one is best enjoyed fresh.
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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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