Make the most of summer with this healthy, fresh salad

Recipe: Zucchini Ribbon and Cherry Tomato Salad

Savor summer and enjoy this tasty vegan and gluten-free salad either as a light meal or as an accompaniment to something off the grill.

By Leslie Myers

I use small zucchini (or summer squash for a beautiful contrast in color) and shave ribbon “noodles” off of them, rotating every third cut or so. Toss the zucchini noodles with the lemon juice, olive oil, garlic and salt just before serving so that the zucchini doesn’t break down. We like to use the sweet “Sun Gold” tomatoes or diced heirloom tomatoes.

Makes 4 servings (as a side dish or accompaniment)
Preparation: 15 minutes plus 15 minutes for marinating tomatoes

Ingredients for Marinated Tomato “Sauce”

1 pint sweet cherry tomatoes, cut in half lengthwise, or 2 cups diced heirloom tomatoes
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1 tsp minced garlic
6 basil leaves cut “chiffonade," or thinly cut ribbons
sea salt and freshly ground pepper to taste

Ingredients for Zucchini Noodles

4-6 each small zucchini (about 6 inches long)
1 Tbsp extra virgin olive oil—the higher quality the better
¼ tsp sea salt
juice of ½ lemon
additional basil, cut “chiffonade” or thinly sliced ribbons, for garnish
4 Tbsp pinenuts, toasted (at 325 degrees for 5 minutes)


Combine all ingredients (except the pine nuts) for the marinated tomato sauce and let sit for at least 15 minutes.

With a wide mouth peeler, cut long strips off zucchini until you hit the seed area. Rotate a quarter turn and continue to peel off “noodles.” Combine zucchini noodles with lemon juice, olive oil and salt

Mound zucchini noodles on a plate. Top with marinated tomatoes, basil, toasted pinenuts and freshly ground pepper


Leslie Myers is the owner of Foodsense, Now; company devoted to the education and production of healthy cuisine. A graduate of the Culinary Institute of America, Leslie teaches culinary classes in Southern California, is a frequent guest on San Diego Living, and writes about food and triathlons on her website When she is not cooking, Leslie can be found training and racing for triathlons, shopping at farmers' markets, or at the Del Mar dog beach with her dog, Tempo