Raw Summer Squash Salad with Lemon, Pecorino, and Herbs
This post may contain affiliate links. Please read my disclosure policy.
There’s something about the combination of raw and thinly shaved vegetables with Pecorino Romano cheese I find irresistible. Many vegetables can be given this treatment: asparagus, fennel, fava beans (briefly blanched), and summer squash, to name a few.
When fresh, these vegetables need little more than salt, pepper, olive oil and lemon juice — no cooking is necessary (with the exception, of course, of the fava beans).
Parmigiano Reggiano would be a fine substitute for the Pecorino, but there’s something about Pecorino — its saltiness — that works so well here. You can cut it the same way as in the fava bean and pecorino salad: Stick the tip of a big chef’s knife right into the block and twist until nice chards break from the block, or you can shave it with a peeler.
Raw Summer Squash Salad with Lemon, Pecorino & Herbs
- Total Time: 15 minutes
- Yield: Serves 4 as a side dish
- Diet: Vegetarian
Ingredients
- 1.25–1.5 lbs. summer squash or zucchini
- kosher salt or Maldon Sea Salt
- freshly ground pepper
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 tablespoons extra virgin olive oil
- Pecorino Romano or Parmigiano Regianno, to taste
- 1/2 cup herbs, such as basil, parsley, chives, or tarragon
Instructions
- Shave the zucchini and summer squash on a mandoline into thin coins or spaghetti-like strips. Alternatively, slice thinly with a knife. Place in a bowl. Season with a few big pinches salt and toss to coat.
- Add a few cracks of pepper, the lemon juice, and olive oil, and toss again. Taste. Adjust with more salt and lemon to taste.
- Using a vegetable peeler, shave the Pecorino or Parmesan into the bowl. Add the herbs and toss gently to combine. Taste once more and adjust with more pepper or cheese and herbs to taste.
- Transfer to a serving bowl and serve immediately or within an hour or so.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American, Italian
This post may contain affiliate links. Please read my disclosure policy.
18 Comments on “Raw Summer Squash Salad with Lemon, Pecorino, and Herbs”
Wow, they’re so skinny that they look like spaghetti noodles! I don’t own a mandoline yet. It’s one of those things that I’ve been meaning to get! This looks like it would be a perfect summery sort of salad.
Your pictures make everything look so incredibly delicious!
Not to say that they aren’t delicious… You know what I mean 🙂
My husband said this was the best squash/zucchini dish he’s ever had!
Yay! So happy to hear this, Kate!
You have herbs pictured in the photo, but none mentioned in the recipe….am I missing something?
Nope, not missing anything … just a super old, neglected recipe … sorry. Will update soon. Add basil, parsley, chives, tarragon to taste.
First time eating zucchini like this and definitely it won’t be the last. It was DELICIOUS!!! This recipe was perfect for 2 people as a main dish accompanying pork chops. I used only basil. Thanks for an easy and delicious recipe.
Great to hear this, Rebeca! Thanks so much for writing. It’s one of my favorites this time of year 🙂 🙂 🙂
We’re calling this recipe around my house “Song of the summer” because it’s on repeat! I’ve just been thin slicing my squash on the mandolin, shaving Parmesan and it all worked out. I’m interested in slicing the squash/zucchini in thin strips next time, might make it easier to eat faster 🙂 My herb split was roughly: 1/4 parsley, 1/8 basil, 1/8 chives. Brava!
Oh I love this, Amy 🙂 🙂 🙂 It truly is summer on a platter. Love your slicing idea. I’ve done that before, and it works nicely. Your herbs sound lovely 😊
This is a terrific recipe–who knew young zucchini/summer squash were so much better raw vs cooked? There’s something about the texture– toothsome and firm yet not crispy/juicy (like cukes) that works wonders with a simple olive-oil / lemon vinaigrette. At this time of year mint is my go to herb, but purple basil or lemon thyme (or olive plant–santolina rosmarinifolia) all work well.
Could you use zoodles for this?
Sure!
Hi! Did I miss it or where is the recipe for the turkey burgers?
Hi! It’s here: https://katiecouric.com/lifestyle/recipes/oprah-mindy-kaling-turkey-burger-recipe/
Okay thanks! I thought maybe you had reposted it with the modified amounts for 2 lbs of turkey meat. I was being a lazy math kid!
I want to make these and the squash salad this weekend!
Thanks for the quick reply! We love your recipes!
So nice to hear! I think I might have to post the recipe this week… it’s been on repeat here!