Nutmeg Free Zucchini Ribbon Salad with Fresh Basil
Zucchini ribbons are one of those simple transformations that make a vegetable feel genuinely exciting — delicate, silky strips that soak up dressing beautifully and look stunning on a platter. The salted rest in the colander draws out excess moisture so the ribbons stay tender without turning watery, which means every bite holds its texture and flavor. A bright, zippy dressing of olive oil, fresh lemon juice, and apple cider vinegar ties everything together, while toasted pine nuts add a warm, nutty crunch and torn fresh mozzarella brings a creamy richness that makes this feel like a proper restaurant dish. Fragrant basil leaves woven through the ribbons give the whole thing a summery, herbaceous lift that pairs perfectly with the gentle heat of optional red pepper flakes. Every single ingredient here is straightforward and clean, so there's no need to scan labels or second-guess spice blends — what you see is exactly what goes in. It comes together quickly and is best served right away, making it an ideal starter, side, or light lunch when zucchini is at its peak.
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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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