Zucchini Ribbon Salad with Feta and Pine Nuts
This perfect party dish preps in a flash! Try this with grilled fish, chicken, or even make it the main event—you can't go wrong as long as you've got that fresh summer squash.
by Sami Udell
1 lb fresh zucchini (mix of green and yellow summer squash)
1 fresh garlic clove
1/4 cup Drizzle
Feta cheese (creamy french feta if you can find!)
1/4 cup pine nuts, toasted on low/ medium in a sautee pan until golden
2 tbsp fresh picked basil
1 tbsp balsamic glaze or Saba
Active Time: 15 minutes
Full Time: 1 hr 15 minutes
Slice your zucchini thin with a peeler or mandolin. They should be about as thin as you can get them, and then add the zucchini to a bowl.
Sprinkle with 1 tsp of salt, 1/2 of a lemon juiced, and 1 garlic clove. Toss the zucchini carefully and cover with plastic wrap in the refrigerator for 1 hour.
After an hour, drain the excess zucchini water and pat the zucchini dry. This step may take longer than you expect but it's very important the zucchini is dry so the Drizzle can nicely stick to it.
Generously drizzle your Drizzle all over the zucchini and gently toss to coat. Then, pile the zucchini onto a serving plate. If you want to be fancy, you can twirl some of the zucchini around tweezers to make cylindrical shapes. Once you have the zucchini plated, top with toasted pine nuts, lots of feta, fresh basil leaves and a light drizzle of balsalmic glaze or Saba.