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Giada’s Zucchini Crudo with Burrata Salad

Giada De Laurentiis proves once again that she’s the queen of Italian simplicity with this zucchini crudo—the chic new cousin of Caprese salad. Thin zucchini, fresh basil, creamy burrata, and a drizzle of good olive oil make this the kind of dish that looks fancy but takes almost no effort.
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Prep Time 15 minutes
Course Appetizer
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 medium zucchini thinly sliced (about 1/8 inch thick)
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • Black pepper to taste
  • 1/4 cup fresh basil leaves torn if large
  • 4 ounces burrata cheese torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil

Instructions

  • Slice and Salt Zucchini: Thinly slice the zucchini with a knife or mandoline. Place the slices in a large bowl, sprinkle with kosher salt, and let sit for 10 minutes to soften. Drain any liquid.
    2 medium zucchini, 1 teaspoon kosher salt
  • Layer and Season: Arrange the zucchini slices on a large plate. Sprinkle with lemon zest, drizzle with lemon juice, and season lightly with black pepper.
    2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, Black pepper
  • Add Burrata and Basil: Scatter basil leaves and torn burrata pieces over the zucchini.
    1/4 cup fresh basil leaves, 4 ounces burrata cheese
  • Finish with Olive Oil: Drizzle extra-virgin olive oil over the top and serve immediately.
    1 tablespoon extra-virgin olive oil