Rye Free Zucchini Ribbon Salad with Fresh Basil

This vibrant, no-cook salad is everything a warm-weather dish should be — light, fresh, and genuinely beautiful on the plate. Thin ribbons of zucchini take the place of any grain or pasta, making this a naturally satisfying option that never feels like a compromise. The dressing is a simple whisk of olive oil, lemon juice, and apple cider vinegar, which brightens the mild zucchini without overpowering the fragrant basil leaves. Toasted pine nuts add a warm, buttery crunch, while torn fresh mozzarella brings just enough richness to make the whole thing feel indulgent. Every single ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden grains sneaking into your meal. A final pinch of flaky sea salt ties it all together and makes it look like something straight off a restaurant menu. Serve it immediately for the best texture — those delicate ribbons are at their peak the moment they hit the platter.

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