Zucchini Salad With Pecorino, Basil and Almonds

By Alexa Weibel

Zucchini Salad With Pecorino, Basil and Almonds
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
4(1,415)
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
  • 3tablespoons extra-virgin olive oil
  • 1small shallot, minced (about 2 tablespoons)
  • 2tablespoons capers, chopped, plus 2 teaspoons caper brine
  • 1teaspoon lemon zest, plus 1 tablespoon juice
  • 1garlic clove, minced
  • Kosher salt and black pepper
  • 3medium zucchini or summer squash (6 to 7 ounces each)
  • ⅓cup shaved Pecorino-Romano cheese
  • ¼cup torn fresh basil
  • ¼cup chopped flat-leaf parsley
  • ⅓cup roasted salted almonds, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

132 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 280 milligrams sodium

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.

Ratings

4 out of 5
1,415 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!

Mariya

Made a lot of subs but also came out amazing. Subbed limes for lemons, mint for basil, sunflower seeds & pumpkin seeds for almonds, cheese for chickpeas. Also added couscous and doubled the dressing.

PilVis

This was a big hit at my brunch and so easy to make. It's crisp, light, and tasty. I highly recommend it as a crunchy menu alternative to complement traditional items.

jeannette

I added a pint of cherry tomatoes and goat cheese instead of the pecorino. It melted into the dressing, adding a creamy element. Also used pine nuts instead of almonds, to play into the French vibe. Delicious recipe!

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