Zucchini Salad With Pecorino, Basil and Almonds

By Alexa Weibel

Updated July 23, 2019

  • Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 minutes
Rating
5(1,716)
Comments
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Many recipes call for shaving raw zucchini into long strands, which looks whimsical but often leads to soggy squash. Cutting zucchini into thicker batons helps the vegetable retain some bite. Douse the strips with a bright garlic-caper vinaigrette, tender herbs and tangy pecorino, and just before serving, toss in some chopped almonds for crunch. This zucchini salad makes a great starter or a side, but it can also be the foundation of a meal: Add it to cooked penne or pearl couscous for a quick pasta salad, or scatter it over a slice of grilled bread that’s been slathered with mascarpone or ricotta.

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Ingredients

Yield:4 to 6 servings

  • 3 tablespoons extra-virgin olive oil

  • 1 small shallot, minced (about 2 tablespoons)

  • 2 tablespoons capers, chopped, plus 2 teaspoons caper brine

  • 1 teaspoon lemon zest, plus 1 tablespoon juice

  • 1 garlic clove, minced

  • Kosher salt and black pepper

  • 3 medium zucchini or summer squash (6 to 7 ounces each)

  • ⅓ cup shaved Pecorino-Romano cheese

  • ¼ cup torn fresh basil

  • ¼ cup chopped flat-leaf parsley

  • ⅓ cup roasted salted almonds, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 8 milligrams cholesterol; 155 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 294 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.

  2. Step 2

    Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into ¼-inch-thick slabs, then slice those slabs lengthwise into ¼-inch-thick batons. Add to a large bowl.

  3. Step 3

    Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

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Ratings

5 out of 5
1,716 user ratings
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Comments

Bellaverdi

This is delicious! I prepared as written, and was glad to note holding the almonds to the last. I think as leftovers they would get softish. I’ll package the leftovers, and keep almonds in a separate little container. I served this as a side to the tomato goat cheese tart. Perfect summer meal.

Tracy B

I absolutely love this zucchini salad. I would suggest toasting the slivered almonds. It gives a great smoky taste that is so good with the pecorino cheese!

Claire

OMG this was good! My new go to for summer zucchini! That dressing is to die for - not that it needed any more umami, but it might happily accept some anchovy in there too. Thank you!

LHelmin

I made this recipe this weekend, and it was just as delicious as everyone says it is. There are some notes about skipping salting the zucchini because the capers in the dressing provide plenty of salt. To my taste, it did need the salt- not a lot, but enough to bring out all the flavors in this light and lovely end-of-summer salad.

MAT

This one grew on me. I made 1/2 batch and it was 3 servings. I ate it right after making it and I thought it was a tad bland. I almost threw out the recipe because I wasn’t sure how to “fix it.” But the leftovers were really good. By the way, I did toast the almonds and did not mix them in - just sprinkled them and the pecorino on the top of each serving.

Aly

Made tonight for family. Excellent. 1tb less oil and added more lemon zest. Allergies to nuts…added pumpkin seeds as alt.

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