Easy Ribbon Salad | The Mediterranean Dish

When it comes to simplicity, this ribbon salad recipe is at the top of my list. Less than 10 ingredients and 15 minutes is all you need for this simple side dish.

Summer is, without question, salad season. Produce is abundant, flavors are fresh, and no one wants to spend eons in a hot kitchen. And, if you’re a gardener like I am, you’re always looking for ways to put your garden bounty to work.

This ribbon salad recipe made with fewer than 10 ingredients (including salt and pepper) takes 15 minutes to make, looks pretty on a plate, and pairs with almost anything. I used a vegetable peeler to shave strips of carrot, zucchini, and yellow summer squash into a nest of ribbons, and added a can of cannellini beans for heft and fiber. To finish it up, I dressed it with fresh mint, vinegar, olive oil, salt, and pepper. It is so easy to make!

The result is a simple, light, and fresh salad recipe to serve as a weeknight side, a vegetarian main, or an evening of al fresco dining paired with Grilled Chicken or Cod and a pitcher of Peach Iced Tea.

Ribbon Salad Ingredients

I’m in a phase where simple is best, and this recipe really hit the mark for me. I hope it does for you, too. Most ingredients are probably in your crisper drawer or pantry already.

• Carrots: I used large orange carrots, but purple or red carrots would also be beautiful. I would avoid white carrots only because they don’t provide enough color contrast against the squash.
• Zucchini and yellow squash: Both of these squash varieties are considered summer squash. They have soft, tender skin and can be eaten raw. If you can’t find yellow squash, feel free to use two zucchini.
• Beans cannellini: Any creamy white bean will work here. I have made this recipe with butter beans, great northern beans, and navy beans.
• Mint: When I was testing this recipe, I tried it with fresh chives, fresh basil, and tarragon, in addition to the mint. I had 3 friends taste test the different versions, and mint was the favorite, followed by basil. Experiment with any fresh tender herb to find what you like best.
• Red wine vinegar or apple cider vinegar: Either will work; apple cider vinegar is a little sweeter, but it’s a good option for anyone abstaining from any kind of alcohol derivative.
• Extra virgin olive oil: When a recipe has few ingredients, the quality of the ingredients matters even more. I love a peppery olive oil for this recipe, like our Spanish Hojiblanca, but any high-quality olive oil will work.
• Kosher salt and freshly ground black pepper are recipe staples. Salt enhances the flavors of every other ingredient, and pepper adds a subtle warmth. If you taste the recipe, and it feels a little flat, it likely just needs an extra sprinkle of salt.

How to Make Ribbon Salad

I love how easy this salad is to make, but how elegant the presentation is. Who doesn’t like a low-effort recipe that looks fancy?

Ways to Mix it Up

I kept this salad super simple, but you could go big by adding a few extra ingredients:

• Add sumac for a tangy twist and a little color
• Double the amount of herbs and add some extras: basil, parsley, and mint would all go well together
• Skip the red wine vinegar and stir in a tablespoon or two of basil pesto, carrot top pesto, or lemon pesto
• Add 6 ounces of cooked pasta to stretch the ingredients and make a light pasta salad.

What to Serve with Ribbon Salad

This salad really has a mild, fresh, and light flavor. It works just as well with fish or chicken. Because the flavors are subtle, I would make sure your main dish has a little pizazz. If you want to add heft to make it more of a main meal, simply toss in a can of tuna.

Pair it with:

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