Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

  • 3 T extra-virgin olive oil
  • 1 small to medium shallot
  • 2 T capers, chopped, plus 2 teaspoons caper brine
  • zest of one lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 1 garlic clove
  • Kosher salt and freshly ground black pepper
  • 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
  • 1/3 cup shaved Pecorino-Romano cheese
  • 1/4 cup torn fresh basil, plus more for garnish, if desired
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
  • 1/3 cup roasted salted almonds, chopped
  1. In the bowl of a mini food processor, mince the shallot and garlic.
  2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
  3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
  4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
  5. Just before serving, season the zucchini with salt and pepper and toss to coat.
  6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
  7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.

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