Emulsifier Free Zucchini Ribbon Salad with Fresh Basil
This bright, summery salad is everything you want when the weather is warm and you need something fresh on the table fast. Thin zucchini ribbons are salted to draw out moisture and soften just enough to take on a silky, almost pasta-like texture without any cooking required. The dressing is a simple pour-and-whisk situation — extra-virgin olive oil, fresh lemon juice, and apple cider vinegar — which means there are zero emulsifiers, stabilizers, or additive-laden bottled dressings anywhere near your bowl. That matters more than you might think, since most store-bought vinaigrettes rely on emulsifying agents to hold their texture together, and tracking those down on ingredient labels is genuinely tedious. Here, everything binds naturally and loosely, which is exactly the point. Toasted pine nuts add a warm, buttery crunch, torn fresh mozzarella brings a creamy richness, and a scatter of basil leaves ties the whole thing together with that unmistakable herby perfume. Finish it with a pinch of flaky sea salt and serve it right away — this one is worth eating the moment it hits the platter.
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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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