Mediterranean Diet Friendly Zucchini Ribbon Salad with Fresh Basil
Raw zucchini gets a serious glow-up here, shaved into delicate ribbons that soak up a bright lemon and olive oil dressing in the most satisfying way. Salting the ribbons first draws out excess moisture so they turn silky and tender without going soggy — a small step that makes a big difference in the final texture. Torn fresh mozzarella and golden toasted pine nuts bring richness and crunch, while a generous handful of basil keeps everything tasting fresh and alive. The dressing is nothing more than good extra-virgin olive oil, lemon juice, and a splash of apple cider vinegar, which is exactly the kind of clean, produce-forward approach that makes this style of eating so appealing. A pinch of flaky sea salt at the end pulls it all together and makes the whole platter look like something you'd order at a sun-drenched restaurant. It comes together with minimal cooking and no heavy ingredients, so it works equally well as a light lunch or an elegant starter alongside grilled fish or crusty bread.
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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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