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Photogenic Shaved Zucchini Salad (Made for Instagram)

Try making this Photogenic Shaved Zucchini Salad (Made for Instagram) for lunch

A photo of finely cut vegetables inspired this dish. It turns out that when you thinly slice a zucchini lengthwise, it’s a total beauty—like a wide ribbon or vegetal pappardelle pasta. You don’t need a mandoline to achieve the effect; a vegetable peeler does the job.

Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


To toast the pine nuts, place them in a dry skillet over medium heat and stir the nuts continuously until they are slightly golden and release a faint, toasty aroma, 2 to 3 minutes.


  • 2 large zucchini
  • 1 Cup halved cherry tomatoes
  • 1/3 Cup pitted and chopped Kalamata olives
  • 1/4 Cup diced feta cheese
  • 1 Tablespoon pine nuts, toasted (see Note)
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 Teaspoon freshly ground black pepper
  • Salt, to taste


Trim the ends from the zucchini. Over a large bowl, shave them lengthwise into ribbons using a vegetable peeler. Add the tomatoes, olives, feta, and pine nuts, and set aside.

In a small jar with a tight-fitting lid, combine the oil, vinegars, garlic, pepper, and a pinch of salt. Shake vigorously until emulsified, about 1 minute.

Pour the dressing over the vegetables and cheese and toss with your hands to coat. Transfer to a plate and serve.