Zucchini Salad With Pecorino, Basil and Almonds Recipe (2024)

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?

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

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!

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

I’ve made this 6 or 7 times this summer - it is so good and my new favorite way to eat Zucchini. The only thing I’ve changed is that I’ve never included the capers (it’s the one food my son really doesn’t like) and I really don’t think we miss it.

Direct quote from my dinner companion: “I can’t stop eating this!” Big hit despite the fact that I didn’t have a shallot or a lemon. I doubled the garlic, used a lime, and and toasted slivered almonds with sea salt in a pan.

Amazing. Great interplay of flavors and textures. Made according to the recipe. Most ingredients from my garden. I used Tromboncino Squash because that’s what I had. Fresh herbs make a big difference and the toasted almonds were a perfect accent.

Made as directed and it is really flavorful and easy to pull together! Great for very hot days when you don't want to "cook." The zucchini hold their crispness (more or less) the next day and absorb a bit more of the dressing, so very tasty leftovers!If you're not a fan of briny flavors, this may not be for you. For me, I may reduce or skip the capers next time and sub in maybe a splash of champagne vinegar instead.

Absolutely superb! Best way of eating zucchini I have found so far. The almonds are an inspiration.

Threw in some white beans and served with crusty bread for a perfect late summer dinner

If you have a cheese allergy (alpha-gal), the suggestion to use anchovies is great.

I am having trouble deciding if this recipe by Alexa Weibel, or the Zucchini Panzanella by Eric Kim is my new favorite raw-zucchini recipe, but I will assent that this one is faster. Both are delicious. Please try the other if you've only tried the one!

Made this tonight and it was a huge hit. I didn’t add any salt as others suggested and also used roasted but unsalted almond slices, because that’s what I had. Everyone enjoyed it, even my low-salt friends and my salt-a-holic husband. The capers, cheese, and lemon add plenty of kick. I did use a liberal amount of pepper. Delicious dressing.

I don't understand Step 2 at all. What is "length wise" on a circular object, to start with?

Very nice, refreshing zucchini salad. Since I only had slivered almonds, I toasted them and added to the salad. Served as a side to grilled salmon.

So delicious! Everyone I've served this to has loved it! Scattering a scoop of quinoa over the top made it into a perfect luncheon meal.

I used pistachios instead f almonds

Made mostly as written - added a little rice vinegar at the end as it needed more acid and I ran out of lemon, and toasted the almonds in a little butter. Overall this was tasty, not stunning. Next time I would salt the zucchini and let it drain for 30min or so to draw out extra liquid, as the salad ended up too dilute and watery. I also think another commenter's suggestion of anchovy in the dressing would be lovely.

Consider using Parmesan instead of pecorino (too soft and mild)