Step 1

Thinly slice zucchini with a Y Peeler or mandoline slicer at its thinnest setting. Place zucchini ribbons in large bowl, gently separating slices with your hands.

Step 2

To zucchini add salt, lemon juice and smashed garlic clove; gently toss to coat. Cover and refrigerate for at least 1 1/2 hours and up to 6 hours.

Step 3

When you're ready to serve, remove zucchini mixture from refrigerator. Drain and discard garlic clove. Gently pat slices dry with paper towels. Alternatively, you can turn slices out onto a paper towel lined baking sheet in a single layer and pat dry for a drier salad. Return zucchini slices to bowl.

Step 4

Drizzle zucchini with olive oil and gently toss to coat; adjust seasoning as desired. Divide among 4 serving plates. Top each salad with an equal amount of crumbled feta, pine nuts and basil if you like. Serve.