Shaved Zucchini Salad with Parmesan, Castelvetrano Olives, and Pine Nuts
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If your neighbor just dropped off a grocery bag full of zucchini, then this recipe is for you, as each serving size requires 1 whole medium zucchini! In this recipe, the zucchini gets salted and drained to draw out its moisture, which causes it to shrink significantly. Drawing out the zucchini’s moisture also ensures that this salad doesn’t become a watery mess, like so many other raw zucchini salads I’ve tried. The result is a crisp, flavorful base that perfectly balances the rich, briny Castelvetrano olives and the nutty sharpness of freshly shaved Parmesan cheese.
As for the dressing, it uses our favorite multitasker my Eggless Caesar Dressing, (those who have the cookbook already know how versatile it is), which may have you scratching your head about, but trust me it works. The briny capers and tart lemon bring this salad to life, tying together the mellow zucchini and bold olives with a creamy, tangy finish. This dressing adds depth and brightness without overpowering the fresh ingredients, making it a perfect complement to the salad’s delicate flavors.
This Shaved Zucchini Salad with Castelvetrano Olives and Parmesan Cheese is a refreshing and light dish ideal for summer or anytime you want a quick, elegant salad. The Castelvetrano olives add a buttery, slightly sweet flavor that complements the mild zucchini, while the Parmesan adds a savory depth. Tossed in this luscious dressing, the salad becomes a vibrant and satisfying dish that works well as a side or a light meal. If you’re looking for an easy way to use up zucchini and impress your guests, this recipe is a must-try addition to your salad repertoire.
Ingredients
4 medium zucchini, washed and dried
3/4 cup sliced, pitted Castelvetrano olives
1/4 cup pine nuts
1/2 cup shaved Parmesan (about a 3 oz. block of Parmesan if you are shaving it yourself with a vegetable peeler)
Kosher Salt
Black pepper
- Dressing
2 oz. fresh lemon juice
1 tbsp capers, drained
1/2 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
3 cloves garlic, peeled
2/3 cup your preferred neutral oil of choice such as grapeseed or avocado
2 tbsp extra virgin olive oil
Kosher Salt
freshly ground black pepper
Directions
- Using a mandoline slicer, on the second thinnest setting, shave the zucchini into oval shaped slices and put the slices into a large colander. Toss the zucchini with 1 tsp Kosher salt, making sure to separate zucchini slices with your hands and rub the salt lightly into slices. Try to coat as much of the zucchini surface area as possible with the salt. Set the colander into a large bowl and let the zucchini drain for about an hour. THIS STEP IS VITAL as it ensures that your zucchini salad won’t get watery as it sits.
- While the zucchini drains, make the dressing. Add the lemon juice, garlic, capers, Dijon mustard and worcestershire sauce to a blender, or a pint sized receptacle, if using an immersion blender (I use this one). Blend until the garlic and capers are finely chopped and the mixture is homogenous. With the blender running, drizzle in the neutral oil, then the olive oil, and season to taste.
- Next, add pine nuts to a small skillet, and toast over medium heat, shaking pan frequently so that all sides of the pine nuts toast evenly. Remove pan from heat when the pine nuts are light brown and fragrant, as they can burn quickly. As soon as you remove them from the heat, pour the pine nuts out of skillet into a heat safe bowl.
- Once the zucchini slices have drained for an hour, pat them dry lightly with a few paper towels and place in a large bowl. Add your desired amount of dressing, pine nuts, and olives to bowl, and toss to combine. Add shaved Parmesan to bowl, and toss gently to combine. Plate salad and top with more Parmesan, if desired.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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