Zucchini Salad With Pecorino, Basil and Almonds

This is delicious! I prepared as written, and was glad to note holding the almonds to the last. I think as leftovers they would get softish. I’ll package the leftovers, and keep almonds in a separate little container. I served this as a side to the tomato goat cheese tart. Perfect summer meal.

I absolutely love this zucchini salad. I would suggest toasting the slivered almonds. It gives a great smoky taste that is so good with the pecorino cheese!

OMG this was good! My new go to for summer zucchini! That dressing is to die for - not that it needed any more umami, but it might happily accept some anchovy in there too. Thank you!

I made this as suggested and then added pearl couscous and a package of Tofurkey Chick'n Slow Roasted and it was delicious. I look forward to going back to this recipe again and again with new proteins and add-ons.

Add no salt! Too salty with pecorino cheese, capers and salted almonds!!!

Delicious. I added some grilled shrimp and orzo (1 cup). Two garlic cloves instead of one and 2 teaspoons of lemon zest and two tablespoons of lemon juice. An excellent summer dinner.

I added penne and tomatoes, forgot the almonds and it was delicious and easy

This is great, and I may even like it better before the cheese is added. Be sure to get shaved cheese and not grated. The dressing is really flavorful and would probably even make a great salad dressing. My grocery was out of fresh basil so I used the type in the tube from the refrigerated section and it still turned out fine. I used both zucchini and yellow squash, and added some halved cherry tomatoes, which gave it additional color and flavor.

Took a tip from @Claire's note and added anchovies and copied a technique Alison Roman used in a Bon Appetite recipe for green beans by toasting chopped almonds and adding the almonds directly from the oven to the dressing to let it sizzle and slightly cook down the garlic and melt the anchovies. Since I wasn't sure if two adults and two kids would devour the whole recipe I only used two zucchinis but I regret that. Who thought a zucchini salad could be this exciting?

Just made it for lunch with Mom & Dad & we all loved it. I kept to the instructed but substituted capers with olives w/bleu cheese in the middle (yum); and added cherry tomatoes, so fun. We are excited about all the variations to come. THANK YOU!

Add 2T dill, 1T tarragon, 2 T chives, 2T flat parsley

I was bemoaning the end of summer and the fact that I had not cooked any zucchini. And then I came across this recipe in my Recipe Box, and headed to the grocery store. This was one of the best zucchini dishes I have ever had (and our family is not even a huge fan of zucchini). I followed the recipe, with 3 modifications: (1) I skipped the parsley since I dislike it, (2) I added red chili flakes, and (3) I added cooked farro pasta to make it a full meal. Cannot wait to have the leftovers

Added some mashed anchovies and tossed over fusilli--nice easy summer meal!

This is a nice fresh salad to serve with summer BBQ. I’ve made it twice, mostly according to recipe, one time more specific about my dice and the “batons”, second time not so much. Definitely recommend paying attention to the size of the batons. The recipe benefits greatly from the smaller zucchini segments. Still very good either way and a great way to use up an overzealous zucchini plant :)

This is a great summer salad. I added some red wine vinegar for more of a kick. I agree the zucchini is best cut in match sticks rather than spiral cut. I will add quinoa next time. Thanks, NYT