If you’re like me, there’s a moment when the heat of summer rolls in and suddenly you don’t want to turn on the stove. You want something light, something beautiful, something that feels just a little bit luxurious – but still easy enough to throw together between emails or errands. That’s this salad!

Zucchini ribbon salad with lemon burrata drizzle is my warm-weather dream dish. It’s ultra-fresh, naturally elegant, and layered with textures: silky zucchini, creamy burrata, crunchy pine nuts, bright lemon zest, and herby bursts from basil or mint. It’s raw but refined. And best of all, it comes together in 20 minutes with zero cooking.

My Relationship With Zucchini: From Side Dish to Star

Growing up in Ukraine, zucchini was often a quiet background player in soups or stews. We’d occasionally fry it into pancakes or roast it alongside potatoes – but we never treated it as the star. It wasn’t until I moved to the U.S. and saw zucchini sliced paper-thin into raw salads or layered in elegant spreads at brunch tables that I realized how much potential this humble vegetable really had.

This recipe is a nod to that transformation. Here, zucchini gets the spotlight it deserves – no cooking, no masking. Just fresh ribbons, lightly marinated and dressed with intention.

What Makes This This Zucchini RibbonSalad So Good?

Let’s break it down:

• Zucchini ribbons are delicate, slightly crunchy, and soak up flavor beautifully without wilting.
• Lemon and creamy burrata adds tang and richness.
• Toasted pine nuts or pistachios bring in texture and a nutty finish.
• Fresh herbs like basil or mint make every bite feel like a breeze through the garden.
• No cooking required. Seriously.

Ingredients You’ll Need

This is a short list, but each ingredient earns its spot:

• Zucchini – Fresh, firm, and medium-sized for the best ribbons.
• Lemon juice & zest – To brighten the zucchini and lift the burrata.
• Burrata – Creamy, dreamy, and decadent.
• Olive oil – Use a good one here. My favorite is this.
• Salt & pepper – As always, the simplest seasoning is essential.
• Toasted pine nuts or pistachios – For crunch and contrast.
• Fresh herbs – Basil or mint are perfect here.

The Art of Zucchini Ribbons

Making zucchini ribbons is easier than it looks:

•          Use a vegetable peeler to slice the zucchini lengthwise into thin, even ribbons.
•          Stop when you reach the seedy core – save that for a smoothie or soup.
•          Toss the ribbons gently with lemon juice, olive oil, salt, and pepper.
•          Let them sit for about 10 minutes to soften and soak up flavor.

The result? A silky, fresh bite that feels like it belongs in a bistro salad.

Burrata, But Make It Zesty

Burrata is the star of many dishes on my blog, and with good reason. It’s rich and creamy but not overwhelming – especially when paired with something acidic like lemon. In this recipe, the burrata is torn and spooned over the zucchini ribbons, then drizzled with lemon zest and a touch more olive oil.

If you’ve never paired lemon with burrata, this zucchini ribbon salad will convert you!

How to Serve It

This salad works beautifully as:

• A light lunch
• A side dish for grilled chicken or seafood
• A no-fuss brunch addition
• A fancy starter for a summer dinner party

You can also serve it with a few slices of crusty sourdough or grilled flatbread to make it more filling.

Optional Twists

Want to make this zucchini ribbon salad your own? Here are a few creative swaps and additions:

• Add sliced peaches or nectarines for that delicious sweet-savory spin.
• Swap burrata with whipped ricotta, stracciatella, labneh or goat cheese if you prefer a lighter dairy.
• Use yellow zucchini or a mix for color contrast.
• Like it spicy? Sprinkle chili flakes to take it up a notch.
• Add pickled shallots for tang and extra visual contrast.

Frequently Asked Questions

Can I make this ahead of time?

It is possible to prep the zucchini ribbons and lemon oil in advance, but assemble just before serving for best texture.

What if I don’t have burrata?

Instead of burrata, you can use fresh mozzarella, whipped ricotta, or even soft goat cheese. Just make sure it’s mild and creamy.

How long will it keep?

This salad is best eaten right away, but leftovers can be stored for up to 1 day in the fridge.

Can I grill the zucchini instead?

Absolutely. Grilled zucchini will give a smokier flavor and a softer texture – makes it great for a heartier version, if that’s what you are looking for!

Why This Salad Deserves a Spot on Your Summer Table

What I love most about this recipe is that it’s both minimalist and show-stopping. It’s the kind of dish that doesn’t scream for attention but still makes everyone at the table pause. It’s gentle but bright. Creamy but clean. It’s proof that you don’t need a long list of ingredients or hours of prep to create something beautiful.

Whether you’re making this for a solo lunch on your porch or serving it at a dinner party with rosé and laughter, it never feels out of place.

Let’s Make It Together

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More salads like this:

Arugula & Shrimp Salad With Mango Chili Dressing

Avocado Salad With Shrimp 

Burrata With Warm Tomatoes And Prosciutto

Warm Peach And Prosciutto Salad With Burrata

Avocado And Smoked Salmon Stack