Cook The Book: Raw Zucchini Salad With Green Olives, Mint, And Pecorino – a delicious recipe with zucchini, Kosher salt, extra virgin olive oil, freshly squeezed lemon juice, green olives, parsley. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Trim the ends of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into 1/8-inch thick ribbons. Toss the ribbons with about 1 teaspoon salt, place in a colander over a bowl, and set aside for 10 minutes. The zucchini will wilt and soften as the salt leaches out moisture.
2
Rinse the zucchini under cold running water, pat dry, and place in a large bowl. Add the olive oil, lemon juice, olives, parsley, and mint and toss to coat the zucchini evenly. Taste for seasoning and add more salt if needed. Be careful not to over-season, as the olives are salty.
3
Arrange the salad on a platter, distributing the olives evenly. Using a vegetable peeler, shave curls of the pecorino over the salad. Finish with a grind of pepper and serve immediately-the salad becomes soggy if it sits too long.
178
kcal
Calories
15
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Cook The Book: Raw Zucchini Salad With Green Olives, Mint, And Pecorino falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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