2 medium zucchini, julienned or thinly sliced
1/2 or 1 lemon, freshly squeezed
2 Tbsp extra-virgin olive oil
Handful of cherry tomatoes, halved
Handful of fresh basil, chopped
2 Tbsp pine nuts, lightly toasted
Flaky sea salt
Slice zucchini lengthwise with a mandoline, a peeler, or a knife as thinly as you can, and sprinkle lightly with flaky sea salt.
Arrange the zucchini in layers in a shallow serving dish, and drizzle with lemon juice. Marinate, refrigerated, for at least 15 minutes and up to 1 hour.
In the meantime, lightly toast pine nuts on a pan. Make sure that they don't burn.
To serve, arrange a few slices of zucchini on each plate. Drizzle with extra-virgin olive oil, and top with cherry tomatoes, basil, and lightly toasted pine nuts. If you wish, add a few drops of honey. Serve!