Zucchini Ribbon Salad with Lemon-Parmesan
This Zucchini Ribbon Salad with Lemon-Parmesan is fresh, vibrant, and irresistibly light! Crisp zucchini ribbons tossed in a zesty lemon-Parmesan dressing make a perfect summer side or light lunch.
Servings: 4 servings
Ingredients
- 2 medium zucchinis
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest fresh
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Start by washing your zucchinis thoroughly. Using a vegetable peeler or a mandoline slicer, carefully slice the zucchini lengthwise into long, thin ribbons about 1/8-inch thick. Place the ribbons in a large mixing bowl.
- Halve the cherry tomatoes and add them to the zucchini ribbons. Thinly slice the red onion and add it to the bowl as well.
- In a small bowl, whisk together the olive oil, fresh lemon juice, and lemon zest. Add a pinch of salt and pepper to taste.
- Pour the dressing over the zucchini, tomatoes, and onions. Toss gently but thoroughly to coat evenly.
- Sprinkle the grated Parmesan cheese over the salad and toss lightly once more. Garnish with fresh basil leaves.
- Serve immediately or chill in the refrigerator for 15-20 minutes before serving to let flavors meld.
Equipment
- Vegetable Peeler
- Mixing bowl
- Small bowl
Notes
- Use a sharp vegetable peeler or mandoline for uniform zucchini ribbons.
- Let the salad sit 10-15 minutes before serving for extra flavor absorption.
- Store dressing separately if making ahead to prevent sogginess.
