The Dish | Summer Zucchini Salad

My family loves this refreshing salad that celebrates the seasonal goodness of crisp zucchini, aromatic mint leaves, and the distinct nuttiness of pecorino cheese, all brought together with a generous sprinkle of toasted almonds. Easy to prepare yet elegant in presentation, this salad is a true crowd-pleaser, making it the perfect addition to any family gathering or dinner table. Enjoy! For more salad ideas, follow @SaladsAreSuperAwesome on Instagram. 



  • Juice from 1 lemon
  • 2 zucchinis
  • ½ cup of mint leaves torn into large pieces
  • ½ cup of grated Pecorino cheese
  • ½ cup of toasted almonds chopped


  • Extra virgin olive oil (enough to drizzle liberally over salad)
  • 2 teaspoons Champagne vinegar
  • Kosher salt and freshly ground pepper
  • Peel skins off the zucchini and with either a mandoline or Y peeler, thinly slice into long ribbons. Place zucchini ribbons into a large bowl and add lemon juice and a pinch of kosher salt. Toss and then refrigerate for 1 hour.
  • Drain the zucchini and pat dry with paper towels.
  • Return zucchini to a bowl and add the mint and pecorino. Drizzle with olive oil and add the champagne vinegar.
  • Gently toss to coat and adjust seasoning.
  • Top with the toasted almonds. Serve. 

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