This zucchini salad recipe is a fresh and tangy summer dish! It is made using raw zucchini that are in season and is ready in minutes!
I have to confess that I am obsessed with zucchini as they are very versatile and I usually prepare them in so many different ways. If you have never tried raw zucchini, consider start from this flavorful recipe: in Italy we call it zucchini carpaccio as the zucchini are cut thin, like a carpaccio. The simple lemon vinaigrette brings out the fresh flavors, the Pecorino add a salty bite, the herb enhance the freshness of the ingredients and the hazelnuts add a crunchy bite.
Why you will love this recipe
– This zucchini recipe is the ideal summer meal as it features seasonal and fresh produce.
-A delicious recipe that requires less than 10 ingredients, and you might have them all already!
-It is great as appetizer or light lunch and it is a crowd pleaser.
-You can vary the dressing and the toppings and you will always have a different dish.
Zucchini Salad Recipe Ingredients and Variations
This raw zucchini salad recipe is pleasing to the eyes and so flavorful thanks to these simple seasonal ingredients:
Zucchini – When you make this recipe, stay away of large zucchini. They tend to be seedy and watery, while smaller fresh zucchini are tender and delicate. Use a sharp knife, vegetable peeler, or mandolin to slice them vertically into long, thin strips. For a more colorful variation, use a mix of shaved zucchini and yellow squash.
Hazelnuts – For crunch! Toast them before adding them to the salad to bring out their rich, nutty flavor. You can sub the hazelnut with pine nuts or shaved almonds.
Fresh herbs – Use fresh basil and mint to bring out the freshness of the dsih. Parsley and Chives could be great alternative.
Pecorino Romano – It adds a rich, umami flavor. Parmesan, crumbled feta cheese, salted ricotta or goat cheese would also be delicious.
Lemon vinaigrette: – for this simple dressing you will need fresh lemons, garlic and extra virgin olive oil. Drizzle it over the zucchini ribbons for bright, zesty flavor.
The preparation of this salad is very simple: shave the zucchini, dress them with the vinaigrette, add them to a platter and top them with the herbs, Pecorino and hazelnuts. Check the recipe card below for all the details.
MORE DELICIOUS ZUCCHINI RECIPES
Sauteed Zucchini with Raisins and Pine Nuts
Whole wheat Spaghetti with Summer Squash and Seared Tuna
WHAT TO SERVE WITH ZUCCHINI SALAD
This zucchini salad is a great summer dish! It is the perfect side dish for a Pistachio Crusted Salmon or Baked Sea Bream. Pair it with a Pesto Panini or serve it as appetizer followed by one of this pasta recipe:
Spaghetti aglio olio e peperoncino
Cherry Tomato Pasta with Capers and Breadcrumbs
This fresh salad works as a main dish, accompanied by some crusty Focaccia bread. It will be a light meal ideal in the these hot summer days.
Ingredients
- 1 pound zucchini cut in ribbons
- ⅓ cup Pecorino Romano shaved
- ⅓ cup Hazelnuts
- 4 tsp basil fresh
- 4 tbsp lemon garlic vinaigrette
Instructions
- Wash and pat dry the zucchini.
- With a mandolin, vegetble peeler or Y peeler shave the zucchini forming thin ribbon along the longest side of the vegetable.
- Place the ribbons on a plate.
- In a bowl whisk together the lemon juice, extra virgin olive oil and the garlic.
- Dress the zucchini with the dressing and toss it gently.
- Top it with fresh basil leaves, toasted hazelnuts and shaved Pecorino Romano. Enjoy it!
Nutrition
piatto eccezionale in questo momento e suggerimenti veramente gradevoli