COURGETTES AND PECORINO ROMANO SALAD

Fresh, crisp, and sun-drenched in flavor, this courgette and Pecorino Romano salad is the ultimate summer side — equally delicious on its own or as a bright, vibrant complement to my Summer Lunch menu with Bucatini al Limone and Togarashi-Spiced Red Snapper.

Print Recipe

COURGETTE AND PECORINO ROMANO SALAD

Servings: 4

You can cut the courgette (aka zucchini) into rounds or strips using a sharp knife or mandoline (be careful!). This salad is best served right after it’s been tossed but can sit for up to 30-40 minutes before serving. Any longer and it becomes watery.

INGREDIENTS

• 3 medium courgettes – yellow, green or a combination of both (about 600g)
• 2 spring onions, finely sliced
• 3 tbsp best-quality olive oil
• Juice of 1 lemon
• about 60g Pecorino Romano, shaved (or Parmigiano Reggiano)
• Sea salt and freshly cracked black pepper
• Fresh basil leaves for garnish (optional)
  
  

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INSTRUCTIONS

1. Using a vegetable peeler, sharp knife, or mandoline, slice courgette into thin rounds. Alternatively, you can create long strips lengthwise.
2. Place in a large bowl and season generously with salt. Let sit for 10 minutes to draw out moisture. You can skip this step if your courgette doesn’t taste bitter. If they taste particularly bitter, soak in cold salted water for 15 minutes,, then drain and pat completely dry
3. Gently squeeze with your hands to remove excess water, then pat dry with paper towels
4. Add spring onions to the bowl
5. Whisk olive oil and lemon juice together, then toss with courgette mixture
6. Season with salt and freshly cracked black pepper
7. Add Pecorino Romano shavings
8. Garnish with fresh basil leaves if desired and serve