๐ About This Recipe
This elegant salad transforms humble summer squash into delicate, translucent ribbons that capture the essence of Mediterranean brightness. By macerating the zucchini in a zesty lemon-shallot vinaigrette, the texture becomes tender yet retains a satisfying crispness. Finished with salty Pecorino Romano and buttery toasted pine nuts, it is a sophisticated, no-cook side dish that celebrates seasonal freshness at its peak.
๐ฅ Ingredients
The Vegetables
- 3 pieces Medium Zucchini (firm and bright green, ends trimmed)
- 1 piece Medium Yellow Squash (for color contrast)
- 3 pieces Red Radishes (thinly sliced into rounds)
Lemon-Shallot Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Shallot (minced very finely)
- 1/2 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (cracked coarsely)
Garnish and Texture
- 3 tablespoons Pine Nuts (toasted until golden)
- 1/3 cup Pecorino Romano Cheese (shaved into thin shards)
- 1/4 cup Fresh Mint Leaves (torn gently)
- 1/4 cup Fresh Basil Leaves (chiffonade or small leaves left whole)
- 1 pinch Red Chili Flakes (optional, for a hint of heat)
๐จโ๐ณ Instructions
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1
Place a small dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden brown. Immediately transfer to a small bowl to prevent burning.
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2
In a small glass jar or mixing bowl, whisk together the minced shallot, lemon juice, lemon zest, honey, salt, and black pepper. Let it sit for 5 minutes to mellow the shallots.
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3
Slowly drizzle the extra virgin olive oil into the lemon mixture while whisking constantly until the dressing is emulsified and slightly thickened.
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4
Wash and dry the zucchini and yellow squash thoroughly. Use a vegetable peeler or a mandoline set to a thin slice to create long, wide ribbons.
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5
Peel the squash lengthwise, rotating the vegetable as you go. When you reach the watery, seedy core, stop and discard the core (or save for a smoothie/soup).
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6
Place the squash ribbons and the thinly sliced radishes into a large, wide mixing bowl. Toss them gently with your hands to mix the colors.
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7
Drizzle about three-quarters of the vinaigrette over the vegetables. Using clean hands or silicone tongs, toss very gently to coat every ribbon without breaking them.
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8
Let the salad stand at room temperature for about 5 to 10 minutes. This allows the acid to soften the zucchini fibers slightly, making them silky.
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9
Taste a ribbon. If needed, add the remaining dressing and an extra pinch of salt or a squeeze of lemon juice.
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10
Gently fold in half of the torn mint and basil leaves.
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11
Transfer the salad to a chilled serving platter, lifting the ribbons to create height and volume rather than pressing them down.
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12
Top the salad with the shaved Pecorino Romano, the toasted pine nuts, and the remaining fresh herbs.
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13
Finish with a final crack of black pepper and a pinch of red chili flakes if desired. Serve immediately while the ribbons are still crisp-tender.
๐ก Chef's Tips
Choose smaller, firm zucchini as they have fewer seeds and a sweeter flavor than oversized ones. If you don't have a mandoline, a Y-shaped vegetable peeler works perfectly for creating uniform ribbons. Don't dress the salad more than 15 minutes before serving, or the zucchini will release too much water and become soggy. For a vegan version, substitute the Pecorino with nutritional yeast or salty toasted breadcrumbs (pangrattato). If you find the shallots too pungent, soak them in cold water for 5 minutes, then drain and dry before adding to the dressing.
๐ฝ๏ธ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Vermentino. Serve alongside grilled branzino or lemon-herb roasted chicken. Add a scoop of fresh ricotta or a ball of burrata on top for a richer appetizer. Accompany with crusty sourdough bread to soak up the leftover lemon-infused oil. Works beautifully as a refreshing base for grilled shrimp skewers.