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Zucchini Salad with Pine Nuts and Pecorino

Simple but zesty and full of flavor, this salad is a great summertime addition to any meal, especially when the zucchini is young and fresh. No cooking involved, either!

4 Servings



zucchini (about 1 pound total)

3 Tbsp

extra-virgin olive oil

2 Tbsp

fresh lemon juice

Sea salt (to taste)

Freshly ground black pepper (to taste)

¼ cup

minced fresh Italian flat leaf parsley

2 Tbsp

minced fresh mint leaves

½ cup

toasted pine nuts

2 oz

wedge of Pecorino Romano cheese


Wash and dry the zucchini thoroughly. Remove the ends and discard. Slice the zucchini into very thin rounds using a mandoline or other slicer. Place the zucchini in a large bowl and toss with the oil and lemon juice. Season to taste with salt and pepper, and add the fresh herbs. Let the mixture rest at room temperature for an hour, or up to 3 hours in the refrigerator, to allow the zucchini to marinate.

To serve, arrange zucchini on a shallow platter and sprinkle with the pine nuts. Shave ribbons of Pecorino Romano over the salad.


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