Vegetarian Zucchini Ribbon Salad with Fresh Basil
Raw zucchini gets a serious glow-up here, shaved into delicate ribbons that soak up a bright lemon and olive oil dressing in the most satisfying way. Salting the ribbons first draws out excess moisture so they turn silky rather than watery, which makes all the difference in the final texture. Torn fresh mozzarella and golden toasted pine nuts bring richness and crunch, while a generous handful of basil keeps everything feeling fresh and summery. The optional red pepper flakes add just enough heat to make the whole thing feel a little more interesting without overwhelming the delicate flavors. It comes together with minimal cooking — just a few minutes of toasting the pine nuts — so it's ideal for warm days when you'd rather not hover over a stove. Every ingredient earns its place, and the result looks genuinely stunning on a platter without requiring much 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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