For the basil & parsley vinaigrette: (this will make extra)
1 cup flat-leaf parsley
1 cup basil
¼ cup extra-virgin olive oil
1 tablespoon champagne vinegar
Juice of ½ small lemon (about 2 tablespoons)
1 garlic clove, crushed
1 teaspoon honey or agave
Sea salt and fresh black pepper
For the salad:
3 medium zucchini
1-2 scallions, chopped
2 sun-dried tomatoes, chopped
¼ cup toasted pine nuts, chopped
¼ cup crumbled feta
Pinch red pepper flakes (optional)
Make the vinaigrette: Combine the parsley, basil, olive oil, vinegar, lemon juice, garlic, honey, and pinches of salt and pepper in a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.
Using a mandolin, shave the un-peeled zucchini into thin coins.
Toss the zucchini, scallions, and some of the vinaigrette together (use as much or little of the dressing as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.
Arrange on a platter and top with the sun-dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.
Recipe by Love and Lemons at https://www.loveandlemons.com/zucchini-carpaccio-salad/