Fresh, bright, and crunchy, this zucchini salad is the ultimate summer salad. It's perfect for picnics, potlucks, and as a side dish for family dinners.We marinate the raw zucchini in lemon juice, fresh herbs, and extra virgin olive oil to make this raw zucchini salad flavorful and aromatic.
Wash and dry the zucchini. With your non-dominant hand, hold the stem of the zucchini firmly. With your dominant hand, thinly slice the zucchini with a vegetable peeler.You can also do this with a mandoline slicer, although we find it quicker and safer with a vegetable peeler.
Transfer the zucchini slices into a large mixing bowl. Add freshly squeezed lemon juice, salt, black pepper, crushed garlic, fresh basil, and mintleaves.
Mix well, so the zucchini are fully coated in the seasoning, then set aside to marinade.We find that the salad is at its best with 30 to 60 minutes of marinating, but if you don't have as much time, 15 minutes will do.As it marinates, the zucchini get softer and lose some water; they'll turn into cute thin ribbons.
After marinating, drain the excess zucchini water. We like to get rid of most of it. Then add extra virgin olive oil and mix well.
As a final step, transfer the zucchini to a serving platter (you can also leave it in the same large bowl) and garnish with a sprinkle of freshly ground black pepper, halved cherry tomatoes, toasted pine nuts, and more fresh herbs.Tip: toast the pine nuts on a non-stick pan on medium heat for about 2 minutes, moving them around the pan often.