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 small zucchini (about 1 pound total)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
  Sea salt (to taste)
  Freshly ground black pepper (to taste)
1/4 cup minced fresh Italian flat leaf parsley
2 tablespoons minced fresh mint leaves
1/2 cup toasted pine nuts
2 ounces 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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