Zucchini Carpaccio Salad (Printable Recipe)
Light zucchini with basil-parsley vinaigrette, feta, and pine nuts for a fresh summer bite.
# Ingredients You'll Need:
→ Basil & Parsley Vinaigrette
01 -
1 cup fresh flat-leaf parsley
02 -
1 cup fresh basil leaves
03 -
¼ cup extra-virgin olive oil
04 -
1 tablespoon champagne vinegar
05 -
2 tablespoons fresh lemon juice (½ small lemon)
06 -
1 garlic clove, crushed
07 -
1 teaspoon honey or agave nectar
08 -
Sea salt to taste
09 -
Fresh ground black pepper to taste
→ Salad Components
10 -
3 medium zucchini, unpeeled
11 -
1-2 scallions, finely chopped
12 -
2 sun-dried tomatoes, chopped
13 -
¼ cup toasted pine nuts, chopped
14 -
¼ cup crumbled feta cheese
15 -
Pinch red pepper flakes (optional)
# Steps to Follow:
01 -
Combine parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, salt, and pepper in food processor. Pulse until ingredients are combined but not pureed, maintaining visible green flecks. Taste and adjust seasonings as needed. Set aside.
02 -
Using a mandolin slicer, shave unpeeled zucchini into thin, uniform coins approximately 1/8-inch thick.
03 -
Toss zucchini coins and chopped scallions with vinaigrette, starting with ¼ cup dressing and adding more to taste. Adjust seasonings if necessary.
04 -
Arrange dressed zucchini on serving platter. Top with sun-dried tomatoes, toasted pine nuts, crumbled feta, and optional red pepper flakes.
05 -
Cover leftover dressing and store at room temperature for up to 3 days.
# Extra Tips:
01 -
Vinaigrette yields extra dressing perfect for eggs, sandwiches, or pizza
02 -
Start with less dressing and add gradually to avoid over-saturating the zucchini
03 -
For best results, serve immediately after assembling to maintain zucchini texture