Foodie Fun with Chef Brandon: Zesty Zucchini Ribbon Salad

This delicious summer salad is healthy, light, loaded with flavor and simple to make on a warm summer day.

The Greenmarket is overflowing with zucchini in every single direction and how fun is zucchini ribbons! If you’re a wiz with a mandolin, I recommend using it to slice your zucchini. You’ll want to put it on a setting to get paper thin slices if you do not have a mandolin, a vegetable peeler can be used make these beautiful green and white ribbons.

Zucchini Ribbon Salad with Mint, Feta & Pine Nuts
Yield: Serves 2-4


  • 3 medium zucchinis, ends chopped off
  • 3 tablespoons toasted  pine nuts
  • 1/4 cup crumbled feta
  • 3 tablespoons fresh mint, chopped
  • 2 tablespoons extra virgin olive oil
  • pinch sea salt
  • fresh ground pepper


  • Use a vegetable peeler, applying even pressure as you work, and shave zucchini lengthwise to create thin ribbons. Alternatively, you can use a mandolin.
  • In a large bowl, mix together zucchini, toasted pine nuts, feta, mint and olive oil, and season with a pinch of sea salt and fresh ground pepper.
  • Serve immediately, chilled or at room temperature.

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