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–+ servings
Zucchini salad on a grey plate.

Light, fresh, and full of summer flavor. This no-cook salad features silky zucchini ribbons, creamy burrata, lemon zest, and toasted pine nuts for the perfect balance of texture and taste.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 1
Course: Appetizer, lunch, Salad
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 medium zucchini
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp extra virgin olive oil
  • Salt & freshly ground black pepper to taste
  • 1 ball of burrata cheese
  • 1 tbsp toasted pine nuts or pistachios
  • A few basil or mint leaves torn
  • Optional: pinch of chili flakes or drizzle of honey

Method
 

  1. Using a vegetable peeler, shave the zucchini into thin ribbons. Discard the seedy center.
  2. In a bowl, toss zucchini ribbons with lemon juice, olive oil, salt, and pepper. Let sit 10–15 minutes.
  3. Arrange the marinated zucchini on a serving plate.
  4. Tear burrata and place it gently on top of the ribbons.
  5. Sprinkle lemon zest and drizzle a bit more olive oil (tip – use the oil you were marinating zucchini ribbons with!) over the burrata.
  6. Add pine nuts and fresh herbs.
  7. Optional: Finish with chili flakes or honey if desired.
  8. Serve immediately and enjoy!

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