Wash and dry 3 small zucchini then thinly slice them with a vegetable peeler or mandoline slicer.
Transfer the zucchini slices into a large mixing bowl. Add 3 tablespoons lemon juice, 10 leaves mint, 10 leaves basil, 1 clove garlic (crushed), ½ teaspoon salt, and 2 twists black pepper.
Toss and set aside to marinate for 15 to 60 minutes.
Drain most of the excess zucchini water, add 1 - 2 tablespoons extra virgin olive oil and mix well.
Transfer onto a serving platter and garnish with 8 small cherry tomatoes (halved), 1 tablespoon pine nuts (lightly toasted on a pan), a twist of pepper, and some fresh herbs.
Nutrition information is an estimate for 1 serving of zucchini salad out of 4.VARIATIONSCheck out the variations chapter for more ideas for zucchini salad.STORAGEMake ahead: you can make this recipe up to 12 hours ahead of time, discard the excess water, and season with olive oil before serving.Refrigerator: store zucchini salad in an airtight container in the fridge for up to 36 hours. After that, the zucchini start to lose their crunch and freshness.Freezer: fresh zucchini salad is not suitable for freezing.