Use a julienne peeler or spiralizer to turn zucchini into thin noodle-like strips.
Transfer the zucchini to a sieve placed above a bowl and sprinkle with a little sea salt (up to ½ a teaspoon). Use your hands to combine; mixing the salt evenly. Set aside, allowing the zucchini noodles to sit for about 30 minutes to drain excess water.
NOTE: The above step is optional. The fresher the zucchini the more moisture it holds. When making a zucchini ribbon salad, I usually skip this step.
In a small bowl, combine the dressing ingredients.
Shake out the excess liquid from the zucchini and transfer to serving bowl. Add the tomatoes, basil, pine nuts, and parmesan cheese. Drizzle with the dressing and toss gently to combine. Serve immediately. Enjoy!
I suggest assembling the salad at the very last minute to avoid it becoming soggy.