Italian Zucchini Ribbon & Farro Salad with Creamy Preserved Lemon Tahini Dressing
Servings: 4 side or 2 main servings
Calories:
This Italian Zucchini Ribbon & Farro Salad pairs tender-crisp zucchini, chewy farro, juicy tomatoes and fresh herbs with Creamy Italian Preserved Lemon Tahini Dressing. Toasted pine nuts add the final buttery crunch.
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Equipment
- Meduim mixing bowl
Ingredients
- 3–4 cups zucchini ribbons from approximately 2 medium or 4 small zucchini
- ½ teaspoon salt
- 1 cup cooked and cooled farro
- ¾–1 cup grape tomatoes halved or cut into thirds
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons thinly sliced fresh basil
- 3–5 tablespoons Creamy Italian Preserved Lemon Tahini Dressing plus more if needed
- 2–3 tablespoons toasted pine nuts optional
- Freshly cracked black pepper to taste
Instructions
- Place the zucchini ribbons in a colander set over a bowl or in the sink. Sprinkle with the salt and toss gently to coat. Let stand for 20–30 minutes to draw out excess moisture and create the tender-crisp texture that makes this salad work.
- Gently squeeze the ribbons or pat them dry with a clean kitchen towel or paper towels. Transfer them to a large serving bowl.
- Add the cooked farro, grape tomatoes, red onion, parsley and basil. Toss gently to distribute the ingredients without tearing the ribbons.
- Add 3 tablespoons of the Creamy Italian Preserved Lemon Tahini Dressing and toss gently. Add more only as needed; the zucchini will release a little additional moisture as the salad rests.
- Sprinkle with the toasted pine nuts and freshly cracked black pepper. Serve immediately or refrigerate for 15–30 minutes to allow the flavors to meld.
