Nitrate & Nitrite Free Zucchini Ribbon Salad with Fresh Basil
Delicate zucchini ribbons, fragrant basil, creamy torn mozzarella, and golden pine nuts come together in a salad that feels genuinely restaurant-worthy without much effort at all. The technique of salting the ribbons first is a small but brilliant step — it draws out excess moisture so the dressing clings beautifully rather than pooling at the bottom of the bowl. Every ingredient here is whole and unprocessed, which means there's no need to scrutinize labels or worry about hidden preservatives sneaking into your meal. The bright dressing — built from extra-virgin olive oil, fresh lemon juice, and apple cider vinegar — keeps things clean and lively without relying on anything cured, smoked, or packaged. Toasting the pine nuts in a dry skillet takes just a few minutes and adds a warm, nutty depth that makes the whole dish feel more complex than its short ingredient list suggests. Finish with a pinch of flaky sea salt right before serving and you've got something that looks as good as it tastes.
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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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