Cook The Book: Raw Zucchini Salad With Green Olives, Mint, And Pecorino

More from this source
Serious Eats


Add a comment


1 1/2 pounds zucchini (3 large or 6 medium)

Kosher salt

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 cup green olives, pitted and sliced

2/3 cup loosely packed fresh flat-leaf parsley leaves, chopped

1/2 cup loosely packed fresh mint leaves, chopped

Block of aged pecorino for shaving

Freshly ground black pepper

You might also like

Grilled Zucchini Salad
Not Without Salt
Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Corn And Zucchini Salad
Framed Cooks
Cucumber And Zucchini Carpaccio Salad Recipe
White On Rice Couple
Light And Healthy Summer Pasta Salad
Bakers Royale
Carrot And Zucchini Linguini Salad
Steamy Kitchen
Zucchini Slaw
Homesick Texan
Chopped Grilled Vegetable Salad
Pamela Salzman
Cucumber And Zucchini Carpaccio Salad
Cristina Ferrare
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder