Gluten Free Zucchini Ribbon Salad with Fresh Basil
Raw zucchini gets a serious glow-up here, shaved into delicate ribbons and tossed with bright lemon dressing, fragrant basil, toasted pine nuts, and creamy torn mozzarella. Salting the ribbons first draws out excess moisture and leaves them perfectly tender without turning soggy — a small step that makes a big difference in the final texture. The dressing comes together in seconds with olive oil, lemon juice, and apple cider vinegar, and every single ingredient in this dish is naturally free of gluten, so there's no swapping or substituting required. That's genuinely rare for a salad that feels this restaurant-worthy. The toasted pine nuts add a nutty crunch that plays beautifully against the soft zucchini and cool, milky mozzarella. It's the kind of dish that looks impressive on a platter but comes together with almost no effort, making it ideal for a weeknight dinner or a summer gathering where you want something fresh and crowd-pleasing. Serve it immediately after assembling so the ribbons stay lively and the basil stays bright.
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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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