Oats Free Zucchini Ribbon Salad with Fresh Basil
This bright, fresh salad is everything you want on a warm day — delicate zucchini ribbons draped in a lemony olive oil dressing, scattered with toasted pine nuts and creamy torn mozzarella. The technique of salting the zucchini first is a small but brilliant step that softens the ribbons just enough while drawing out excess moisture, so the dressing clings beautifully rather than pooling at the bottom of the plate. Fresh basil leaves woven throughout give it an herby, almost caprese-like quality that feels effortlessly elegant. For anyone navigating an oat-free lifestyle, this kind of dish is a genuine win — every single ingredient here is naturally free of oats and oat derivatives, with no grains in sight and no need to scrutinize labels. The dressing comes together in minutes with pantry staples, and the whole thing is assembled rather than cooked, making it as approachable as it is impressive. A final pinch of flaky sea salt right before serving ties everything together and makes each bite pop. Serve it immediately while the ribbons are still lightly dressed and the pine nuts hold their crunch.
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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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