Paraben Free Zucchini Ribbon Salad with Fresh Basil
Ribbons of tender zucchini draped with fragrant basil, creamy torn mozzarella, and golden pine nuts make this salad feel like something you'd order at a sun-drenched Italian trattoria. The technique of salting and draining the zucchini first is a small step that pays off big, drawing out excess moisture so the ribbons stay silky rather than watery when the dressing goes on. That dressing itself is beautifully straightforward — just good extra-virgin olive oil, fresh lemon juice, and a splash of apple cider vinegar whisked together with cracked black pepper for brightness. Every single ingredient here is whole and unprocessed, which is exactly what you want when you're being mindful about synthetic additives and preservatives that sneak into so many packaged foods and store-bought dressings. Nothing in this bowl comes from a bottle with a long ingredient list — just fresh produce, real dairy, and pantry staples you can trust. The optional red pepper flakes add a gentle kick if you're in the mood, and that final pinch of flaky sea salt over the top ties everything together in the most satisfying way. It's the kind of dish that looks impressive enough for company but comes together with almost no effort at all.
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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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