Take zucchini ribbons. Because you’re so fancy.
So easy to make, simply slice with a vegetable peeler, rub with a little olive oil, salt, and pepper and cook lightly on either side. I threw mine on a low grill pan to get the pretty char marks.
Where you go from there is up to you. I wanted to show off the ribbons so to speak so I dressed everything up on a large white flat platter. My base was baby arugula because it’s so cute, then the oh so pretty ribbons, dried cherries, feta, and toasted pine nuts. Dressing I went with my go to house vinaigrette, heavy on the fresh basil. It’s the best dressing ever, by the way.
Look at the end result! LOVE. It was delicious. And hey, do you really need anything else for dinner? I could eat the whole platter myself. Yet we had company and the salad could only stretch so far so I paired it with our best ever grilled chicken and Ina’s perfect one pot potatoes, (a staple in our home). An oh so lovely meal which paired perfectly with our oh so lovely company.
Summer isn’t ending, right? Right?!? Hold me. I’m not ready.