With so many fresh summer squashes around like zucchini and yellow squash, it’s best to enjoy them just like that - fresh. So let’s hold off on the zucchini breads and the squash soups until fall, and make this delicious Zucchini Ribbon Salad with Basil & Feta when it’s still hot in August.
Slice the summer squashes into long, thin ribbons, and then drizzle in olive oil, lemon juice, sea salt, and honey. Yum! We could actually stop right there. I love keeping recipes simple this time of year when so many vegetables are in season. They're sweet and crunchy, and so full of flavor.
If you want to take this Zucchini Ribbon Salad recipe a step further – maybe as a side for a nice lunch or dinner – throw in some freshly torn basil leaves, crumbles of feta cheese, and a sprinkle of Aleppo Chili Flakes. The basil adds an incredibly fresh, aromatic scent, while the feta and Aleppo add salty and tangy notes to this summery salad.
Enjoy this Zucchini Ribbon Salad with Basil & Feta as a side to grilled salmon or sundried tomato pasta. Or even as a stand-alone dish for a light summer lunch.
Zucchini Ribbon Salad with Basil & Feta
by Season with Spice
Ingredients:
Summer squashes (I used a mix of zucchini & yellow squash)
Extra virgin olive oil
A few squeezes of lemon juice
Season with Spice’s Thai Ginger-Lime Sea Salt
A drizzle of honey
A small handful of coarsely torn fresh basil leaves
Crumbled feta cheese
Season with Spice’s Aleppo Chili Flakes
Method:
1. Slice zucchini into ribbons using a vegetable peeler or mandoline. Place them in a large bowl. When ready to serve, drizzle in olive oil and squeeze in some lemon juice. Toss gently to coat. Season with some sea salt and a light drizzle of honey. Taste, and adjust any seasonings if necessary.
2. Add in some coarsely torn basil leaves, and gently toss. Transfer salad onto your serving platter. Add in the crumbled feta cheese and top with Aleppo chili flakes. Enjoy!
by Season with Spice
Ingredients:
Summer squashes (I used a mix of zucchini & yellow squash)
Extra virgin olive oil
A few squeezes of lemon juice
Season with Spice’s Thai Ginger-Lime Sea Salt
A drizzle of honey
A small handful of coarsely torn fresh basil leaves
Crumbled feta cheese
Season with Spice’s Aleppo Chili Flakes
Method:
1. Slice zucchini into ribbons using a vegetable peeler or mandoline. Place them in a large bowl. When ready to serve, drizzle in olive oil and squeeze in some lemon juice. Toss gently to coat. Season with some sea salt and a light drizzle of honey. Taste, and adjust any seasonings if necessary.
2. Add in some coarsely torn basil leaves, and gently toss. Transfer salad onto your serving platter. Add in the crumbled feta cheese and top with Aleppo chili flakes. Enjoy!
