MSG Free Zucchini Ribbon Salad with Fresh Basil
This bright, fresh salad is the kind of dish that looks like it came from a restaurant but comes together with nothing more than a peeler, a bowl, and a handful of beautiful ingredients. Shaving the zucchini into long, delicate ribbons gives it an elegant texture that holds the lemon and olive oil dressing in every fold. A quick salt-and-drain step draws out excess moisture so the ribbons stay tender without turning watery, which makes all the difference in the final bite. Toasted pine nuts add a warm, nutty crunch, while torn fresh mozzarella and fragrant basil leaves bring that classic Italian-summer energy to the plate. The dressing is built entirely from scratch — olive oil, fresh lemon juice, apple cider vinegar, and cracked pepper — so there are no seasoning packets or flavor enhancers to worry about, just clean, real ingredients doing all the work. It's the kind of salad that proves simple food, made carefully, is always the most satisfying.
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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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