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Fresh Zucchini Salad with Raw Ribbons, Pecorino, Burrata, and Toasted Pine Nuts Recipe

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3.9 from 15 reviews

A refreshing and light Fresh Zucchini Salad featuring raw zucchini ribbons, toasted pine nuts, fresh herbs, and creamy burrata cheese, all tossed in a zesty lemon and Pecorino Romano dressing. Perfect as a quick summer appetizer or side dish.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 4 medium raw zucchini (firm and fresh, about 2 lbs total)
  • 1/3 cup pine nuts
  • 8 oz burrata cheese
  • 1/3 cup fresh mint leaves (torn)
  • 1/3 cup fresh basil leaves (torn)

Dressing Ingredients

  • 1/3 cup extra virgin olive oil
  • 1 large lemon (zested and juiced)
  • 1 1/2 oz Pecorino Romano or Parmigiano-Reggiano (finely grated)
  • 1 tsp kosher salt
  • 1/2 tsp garlic (minced)
  • 1/3 tsp freshly ground black pepper
  • Red pepper flakes (a pinch)

Instructions

  1. Toast Pine Nuts: Heat a dry skillet over medium heat and add the pine nuts. Toast them while shaking the pan constantly for 3 to 4 minutes until they turn golden and release a fragrant aroma. Immediately transfer them to a plate to halt further cooking.
  2. Prep Zucchini: Trim the ends off each zucchini. Using a vegetable peeler, shave the zucchini lengthwise into long, thin ribbons. Rotate the zucchini to avoid the seedy core and reserve these centers for other uses if desired.
  3. Dry Zucchini Ribbons: Spread the zucchini ribbons on a clean tea towel and gently pat them dry on both sides to remove excess moisture.
  4. Make Salad Dressing: In a large salad bowl, whisk together lemon zest, lemon juice, minced garlic, extra virgin olive oil, black pepper, kosher salt, red pepper flakes, and finely grated Pecorino Romano. Allow the dressing to rest for approximately 5 minutes so the raw garlic flavor mellows.
  5. Assemble Zucchini Salad: Just before serving, add the blotted zucchini ribbons to the dressing in the bowl. Whisk the dressing again, add about 2 tablespoons to the ribbons, and gently toss until lightly coated. Fold in half of the torn mint and basil leaves.
  6. Plate and Garnish: Arrange the salad loosely on a serving platter. Scatter the remaining torn mint and basil leaves on top. Tear the burrata into pieces and nestle them among the zucchini ribbons. Drizzle an additional tablespoon of dressing over the burrata and sprinkle with the toasted pine nuts for a crunchy finish.

Notes

  • Use firm, fresh zucchini for the best texture and flavor.
  • To avoid sogginess, make sure to pat dry the zucchini ribbons thoroughly.
  • If you don’t have burrata, fresh mozzarella can be a suitable alternative.
  • Reserved zucchini cores can be used in soups or sautés.
  • Adjust red pepper flakes to your preferred level of spiciness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/fresh-zucchini-salad-with-raw-ribbons-pecorino-burrata-and-toasted-pine-nuts-recipe/