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Recipes
Zucchini, Pecorino & Mint Salad
Recipe

7 INGREDIENTS • 5 STEPS • 15MINS

Zucchini, Pecorino & Mint Salad

4.7
3 ratings
With good reason, a lot of summer cooking follows a very basic principle: Less is more. With ripe summer produce, the less you do to it, the more you let the ingredients shine—and the better the final outcome will taste. This, to me, is the quintessential summer salad.
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Chef Marc Murphy
Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
http://www.benchmarc-events.com/
With good reason, a lot of summer cooking follows a very basic principle: Less is more. With ripe summer produce, the less you do to it, the more you let the ingredients shine—and the better the final outcome will taste. This, to me, is the quintessential summer salad.
15MINS
Total Time
$0.72
Cost Per Serving
Ingredients
Servings
4
us / metric
Zucchini
2
Medium Zucchini
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Lemon
1
Lemon, juiced
2 Tbsp juice per 4 servings
Kosher Salt
to taste
Pecorino Romano Cheese
2/3 cup
Pecorino Romano Cheese
Nutrition Per Serving
VIEW ALL
Calories
225
Fat
21.0 g
Protein
7.4 g
Carbs
5.1 g
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Zucchini, Pecorino & Mint Salad
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Chef Marc Murphy
Owner and Executive Chef of Benchmarc Restaurants by Marc Murphy and Benchmarc Events by Marc Murphy
http://www.benchmarc-events.com/
Cooking InstructionsHide images
step 1
Using a mandolin with the julienne attachment, slice the Zucchini (2) on all four sides into spaghetti-like strands. Stop before you reach the seeds.
step 1 Using a mandolin with the julienne attachment, slice the Zucchini (2) on all four sides into spaghetti-like strands. Stop before you reach the seeds.
step 2
Tear the Fresh Mint Leaves (6) or thinly slice with a knife by dragging it across to prevent bruising.
step 2 Tear the Fresh Mint Leaves (6) or thinly slice with a knife by dragging it across to prevent bruising.
step 3
Toss the zucchini in a bowl with the Extra-Virgin Olive Oil (4 Tbsp), juice from Lemon (1) and torn mint leaves. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 3 Toss the zucchini in a bowl with the Extra-Virgin Olive Oil (4 Tbsp), juice from Lemon (1) and torn mint leaves. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 4
Using a vegetable peeler, make shavings of the Pecorino Romano Cheese (2/3 cup). You can also finely grate the cheese with a microplane.
step 4 Using a vegetable peeler, make shavings of the Pecorino Romano Cheese (2/3 cup). You can also finely grate the cheese with a microplane.
step 5
Transfer salad to serving dishes and top with remaining pecorino cheese. Serve immediately and enjoy!
step 5 Transfer salad to serving dishes and top with remaining pecorino cheese. Serve immediately and enjoy!
Tags
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American
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Kid-Friendly
Vegetarian
Italian
Salad
Side Dish
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