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.