Zucchini Ribbon Salad With Basil Vinaigrette tastes bright, herby, and a little bit fancy while it stays weeknight simple. It works perfectly for anyone who wants a fresh side dish or light lunch on the table in about 20 minutes. I make this on repeat every summer when my neighbor “donates” zucchini to my porch like a veggie bandit.
Why Choose This Zucchini Ribbon Salad With Basil Vinaigrette
This salad feels light but still satisfies, thanks to tender zucchini ribbons, a punchy basil vinaigrette, and a little salty cheese. The texture hits that sweet spot between crisp and tender, and the basil dressing makes the whole bowl smell like a summer garden.
You can prep it quickly with basic tools and simple ingredients. It also fits into a lot of eating styles: vegetarian, gluten free, and easy to tweak for dairy free or vegan.
“This Zucchini Ribbon Salad With Basil Vinaigrette tastes like summer in a bowl and disappears from the table in minutes. ★★★★★”
Ingredients You’ll Need
Fresh produce
- 3 medium zucchini
- Choose firm zucchini with smooth skin and no soft spots.
- Small to medium zucchini give the best flavor and texture for ribbons.
- 1 small lemon, zested and juiced
- 1 small clove garlic, minced
- 1 cup fresh basil leaves, lightly packed
- 2 tablespoons fresh parsley or chives, chopped (optional but tasty)
- 1 small shallot, very thinly sliced (or 2 tablespoons thin red onion)
Pantry ingredients
- 3 tablespoons extra virgin olive oil
- Use your favorite good-tasting brand, since this dressing stays uncooked.
- 1 tablespoon red wine vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional, for a little heat)
Cheese & crunchy bits
- 1/3 cup shaved Parmesan or pecorino
- Use a block and shave with a vegetable peeler for nice curls.
- Swap with crumbled feta for a tangier version.
- 1/4 cup toasted pine nuts, sliced almonds, or chopped walnuts
- Toast nuts in a dry skillet over medium heat until fragrant, then cool.
Substitutions and variations
- No basil on hand: Use half parsley and half mint for a different but still fresh flavor.
- Dairy free or vegan: Skip the cheese or use a dairy free cheese, and use maple syrup instead of honey.
- Nut free: Use toasted sunflower seeds or pumpkin seeds for crunch.
- Extra protein: Add grilled chicken strips, chickpeas, or white beans on top.
Equipment list
- Sharp vegetable peeler or mandoline
- Cutting board and chef’s knife
- Large mixing bowl
- Small jar with lid or small bowl and whisk
- Microplane or small grater for lemon zest and garlic
- Tongs or salad servers
Tips & Tricks
- Use small to medium zucchini so the ribbons stay tender and not watery.
- Peel lengthwise ribbons and rotate the zucchini as you go so you use as much as possible.
- Stop peeling when you reach the seedy core, since that part turns mushy.
- Salt the ribbons lightly, then pat dry, so the salad stays crisp and not soggy.
- Blend or whisk the basil vinaigrette until it looks smooth and bright green.
- Taste the dressing with a ribbon of zucchini and adjust salt, acid, or sweetness.
- Add nuts and cheese right before serving so they keep their texture.
- Serve the salad at cool room temperature, not straight from the fridge, for better flavor.
How to Make Zucchini Ribbon Salad With Basil Vinaigrette
Step 1: Prep the zucchini ribbons
Use a vegetable peeler to shave long, thin ribbons from each zucchini. Hold the zucchini flat on the cutting board and peel from top to bottom to keep the ribbons wide. Rotate the zucchini every few peels and stop when you reach the soft, seedy center.
Place the ribbons in a large mixing bowl. Sprinkle with a small pinch of salt and toss gently. Let them sit for 5 to 10 minutes while you make the basil vinaigrette.
Step 2: Make the basil vinaigrette
Add basil leaves, lemon zest, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper to a small jar or blender cup. Pour in the olive oil. Blend with an immersion blender or small blender until the dressing turns smooth and bright green.
If you use a bowl and whisk, mince the basil very finely first, then whisk everything together. Taste the vinaigrette and adjust with more lemon, salt, or honey as needed. You want a bold, tangy flavor since the zucchini tastes mild.
Step 3: Dry the zucchini and add aromatics
After the zucchini sits, drain off any liquid at the bottom of the bowl. Pat the ribbons gently with a clean kitchen towel or paper towels to remove extra moisture. Add the thinly sliced shallot or red onion and any chopped herbs like parsley or chives.
Toss the zucchini and aromatics lightly with your hands or tongs so you do not break the ribbons. Keep the movement gentle and lift from the bottom of the bowl. This step spreads the flavor without bruising the zucchini.
Step 4: Dress the salad
Pour about two thirds of the basil vinaigrette over the zucchini mixture. Toss gently until the ribbons look lightly coated and glossy. Taste a ribbon and add more dressing if you want a stronger flavor.
Add a pinch of red pepper flakes if you enjoy a little heat. Adjust seasoning with extra salt and pepper. The salad should taste bright, herby, and well seasoned.
Step 5: Finish with cheese and crunch
Transfer the dressed zucchini ribbons to a serving platter or shallow bowl. Scatter the shaved Parmesan or pecorino over the top. Sprinkle toasted nuts or seeds evenly across the salad.
Drizzle a spoonful of the remaining vinaigrette over the cheese and nuts for extra shine. Serve right away while the ribbons stay crisp and the nuts keep their crunch. I usually keep a little extra dressing on the side for anyone who wants more.
What to Serve with it?
This Zucchini Ribbon Salad With Basil Vinaigrette pairs nicely with grilled chicken, roasted salmon, or simple baked tofu. You can also serve it with a bowl of lentils, quinoa, or farro for a more filling vegetarian meal. I like to add a side of crusty bread or warm pita to scoop up any extra basil vinaigrette.
It also works well next to simple dishes like roasted potatoes, grilled corn, or a tomato and cucumber plate. The bright basil flavor cuts through richer mains and keeps the whole meal feeling light.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 1 day for best texture.
- Keep nuts and cheese in separate containers and add them right before serving so they stay crunchy and fresh.
- Stir any leftover basil vinaigrette, then drizzle a little fresh lemon juice over the salad before serving to wake up the flavors.
- Skip freezing this salad, since zucchini ribbons turn mushy and watery after they thaw.
Zucchini Ribbon Salad With Basil Vinaigrette
Ingredients
Method
- Use a vegetable peeler to shave long, thin ribbons from the zucchini, peeling lengthwise and rotating as you go. Stop when you reach the soft, seedy centers.
- Place the zucchini ribbons in a large mixing bowl, sprinkle lightly with salt, and toss gently. Let sit for 5 to 10 minutes while you make the vinaigrette.
- Add the basil leaves, lemon zest, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper to a small jar or blender cup. Pour in the olive oil.
- Blend with an immersion blender or small blender until smooth and bright green, or very finely mince the basil and whisk everything together in a bowl. Taste and adjust with more lemon, salt, or honey as needed.
- Drain off any liquid from the zucchini bowl and gently pat the ribbons dry with a clean towel or paper towels.
- Add the thinly sliced shallot or red onion and the chopped parsley or chives, then toss gently to combine without breaking the ribbons.
- Pour about two thirds of the basil vinaigrette over the zucchini mixture and toss gently until the ribbons are lightly coated and glossy. Add a pinch of red pepper flakes if desired and adjust seasoning with extra salt and pepper.
- Transfer the dressed zucchini ribbons to a serving platter or shallow bowl. Top with shaved Parmesan or pecorino and sprinkle with toasted nuts. Drizzle with a little of the remaining vinaigrette and serve right away.
Notes
Approximate per serving (4 servings): 220 calories; fat 19 g; saturated fat 4 g; carbohydrates 9 g; fiber 2 g; sugars 5 g; protein 6 g; sodium 320 mg. Values will vary based on specific ingredients, brands, and portion sizes. Store leftovers up to 1 day in the fridge, keeping nuts and cheese separate until serving for best texture.