Vegetable ribbon salad with lemon, dill, feta and toasted pinenuts

By Lynn Crawford and Lora Kirk
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  • 1 generous handful fresh dill, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 small green zucchini, thinly shaved
  • 4 baby pattypan squashes or 1 small yellow squash, thinly shaved
  • 1 mini cucumber, thinly shaved
  • 114 grams mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
  • 6 zucchini blossoms, (if available) halved
  • 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling
  • Salt and pepper
  • 85 grams feta cheese, crumbled
  • 2 tablespoon toasted pine nuts


  1. Whisk together the dill, lemon zest and juice with two tablespoons olive oil
  2. Add half  of the dressing with the zucchini, squash, tomatoes, zucchini blossoms and basil. Season with salt pepper and toss together.  Serve salad in a large bowl and sprinkle with feta cheese and toasted pine nuts.

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