bright green ribbons of yum
This summer salad, simply put, is just stunning. Bright green zucchini ribbons swirled around toasted pine nuts, crumbled feta, and fresh mint leaves is almost too pretty to eat. But eat, you must, as this salad is as tasty as it is appealing to look at. If you’re not convinced yet, what if I told you that all you need are 10 simple ingredients and 15 minutes of your time? That’s right, this recipe is stunning, delicious, AND super easy to make. The big centerpiece is zucchini, which you’ll want fresh and ripe. The additions of mint, pine nuts, feta, and red pepper flakes all work together to tingle your taste buds. The dressing is simple as well—chopped shallot, vinegar, and salt—so as not to overpower the rest of the ingredients. I hope you enjoy and get the chance to take some pretty pictures too!
⟶ the recipe
zucchini ribbon salad with mint & pine nuts
ingredients
1 small shallot, finely chopped
2 tablespoons white wine vinegar
½ teaspoon salt
¼ cup pine nuts
2 large or 3 medium zucchinis
2 tablespoons extra-virgin olive oil
¼ cup chopped mint
Freshly ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese
Prep time
10 minutes
Cook time
5 minutes
Total time
15 minutes
4 servings
instructions
Place the shallot in a small bowl with the vinegar and salt. Set aside, and let it sit for at least 10 minutes.
Toast the pine nuts in a pan on medium low heat for about 3 minutes. Don’t take your eyes off of them, as they’re very quick to burn!
Shave the zucchini into ribbons, tossing out the outermost peel, and arrange the ribbons on a large plate or a salad bowl.
Drizzle the shallot and vinegar mixture over the zucchini, making sure to coat the entire plate. Drizzle the olive oil over after.
Top with the chopped mint, a generous amount of ground pepper, a pinch of red pepper flakes, and the crumbled feta to serve.
⟶ recipe notes
- I like to let the zucchini sit with the vinegar for about 10 minutes so it soaks up all the acid, giving it a delicious flavor. You can also use other types of vinegar – apple cider, red wine, champagne, and even balsamic all work (you’ll want to use a bit less if you’re using balsamic since it has such an intensely sweet flavor)
- This dish is best served cold, so if you have the time, I would pop it into the fridge for a bit until you’re ready to serve (especially if you’re eating outside!)
⟶ modifications
- You can skip the feta or use a vegan cheese if that’s what you’re after. If you want to keep the cheese, crumbled goat or ricotta would also be great
- You can mix the zucchini with yellow squash if you see it for a pretty green and yellow presentation
⟶ make it ahead
- Definitely make the shallots ahead. You can even pickle them for up to a day in advance. Just place them in a sealed jar and store in the fridge until you’re ready to use
