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(1,746)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,746 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Eight

This turned out really well! The caper dressing is delicious. I took the leftovers the next day and added the following to make pasta salad for lunch and that turned out delicious as well: -blanched green beans -chopped pickled green tomatoes -cooked pasta -cooked chick peas

Gabriella

I’ve made this recipe. First time as written and second time just with basil and I traded out the almonds for salted, roasted cashews. The dressing is delish and plan to use it as a salad dressing. I love the addition of the capers! Just a really good, tasty and simple recipe!

Bobbie

I used Parmesan and forgot to put in the fresh herbs, yet it was still delicious!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.