1. Cut and toss the ends of the zucchini. Slice in half lengthwise, then cut half-moon-shaped slices about 1/8 inch (3-4cm) thick.
   250 grams zucchini, 1-2 medium-sized
2. Peel (or not) and cut the cucumber the same way as the zucchini. Do the same with the pear, except remove the core too.
   350 grams English cucumber, 2 medium-sized, ~12 inches long, or any other type of cucumber will work too, 160 grams pears, 2 small or 1 large, crispy, not a soft variety
3. Chop the parsley. Add everything in a large bowl. Once you have the dressing, mix everything well and serve.

   Alternatively, you can serve the dressing on the side so everyone can add as much or as little as they want.
   2-3 tablespoons chopped parsley, 125 grams feta, cubed, or crumbled

Making the dressing

1. Combine all the ingredients except the water in a deep bowl or container. Using an immersion blender, blend for a few seconds until creamy with some basil bits still visible. If you want the dressing thinner, add water a tablespoon at a time until desired thickness.

   You can also use a food processor or a blender if an immersion blender is not available.
   15 grams basil leaves and tops, 100 grams olive oil, 45 ml balsamic, 1½ tablespoons honey, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, 2-3 tablespoons water, for thinner dressing