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Summer Zucchini Ribbons Salad with Corn, Pistachios and Basil

Prep Time 10 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4


  • 1 medium green zucchini
  • 1 medium yellow squash
  • 1 ear of sweet corn
  • ¼ cup pistachios toasted
  • 4 leaves basil chopped
  • Locatelli Pecorino Romano

Lemony Vinaigrette:

  • Juice of 1 lemon
  • 3 tbsp Dijon mustard
  • ¼ cup white wine vinegar
  • ¾ cup extra virgin olive oil
  • dash of salt and pepper


  • Using a vegetable peeler, slice zucchini and squash into ribbons. Cut off both ends of ear of corn and microwave for 3 minutes. Let cool. Remove husks. Cut off kernels.
  • Toss zucchini , yellow squash and corn in dressing. Pile onto a plate. Sprinkle with pistachios and basil. Shave Locatelli on top. Sprinkle with salt and pepper.
Keyword farmers market salad, summer vegetable salad, vegetarian, zucchini salad