Make Ahead

Zucchini and Pecorino Salad with Truffle Oil

June 28, 2010
1 Ratings
  • Serves 4-6 as a side dish or salad
Author Notes

I discovered this delicious, simple salad in Florence last summer. In true Italian style, it has a minimum of ingredients with a focus on quality. In this case, peak season zucchini is paired with a nutty, mildly piquant Pecorino cheese and dressed with a high quality extra-virgin olive oil and white truffle oil. The olive oil will bind the salad, while the truffle oil will seve as garnish. This is also economically efficient, as truffle oil is pricey - it's only added as the final flourish. - TasteFood —TasteFood

Test Kitchen Notes

TasteFood's Zucchini and Pecorino Salad with Truffle Oil is a truly special dish. So quick to prepare, with such elegant results. The tender zucchini is a great match with the tart pecorino and luscious truffle oil. This dish tastes like fine restaurant fare.. - mariaraynal —The Editors

What You'll Need
  • 4 medium-sized zucchini, about 1 1/2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, plus extra for garnish
  • 1/3 cup shaved Pecorino Toscano or Pecorino Sardo cheese
  • 1-2 tablespoons white truffle oil
  1. Trim ends of zucchini. Peel the zucchini with a vegetable peeler lengthwise in long ribbons, rotating to peel evenly, stopping when you see the seeds. Discard core.
  2. Place zucchini ribbons in a medium-sized bowl. Add olive oil, sea salt and pepper. Toss gently to combine.
  3. Arrange a mound on individual salad plates. Sprinkle with Pecorino shavings. Drizzle with a teaspoon of truffle oil. Serve with extra pepper. Serve immediately.
  4. Note: As soon as the zucchini is salted it will begin to sweat, so prepare immediately before serving.

See what other Food52ers are saying.

  • Table9
  • TasteFood
  • cheese1227
  • Merrill Stubbs
    Merrill Stubbs
  • AntoniaJames

9 Reviews

bwf17 March 28, 2011
I made this on Saturday and what a hit and I loved it too.....two of my guests said I smell truffle oil. It was just perfect. TY for sharing.
Table9 October 27, 2010
I am obsessed with raw zucchini! I look forward to using your recipe soon.
TasteFood July 15, 2010
Thank you for the review mariaraynal - I am so happy you liked it!
cheese1227 July 10, 2010
Made this last night for a collective dinner party and it was one of the easiest crowd pleases I've ever made. And it was extremely portable as I just "peeled" the zucchini and pecorina before we left for the party and assembled it in 1 minute flat just before serving it.
TasteFood July 10, 2010
I am so happy you liked it!
Merrill S. July 3, 2010
Did you have this at a place called Trattoria Quattro Leoni? They make this, and it's delicious!
TasteFood July 3, 2010
No, it wasn't there. The name of the restaurant escapes me, but it was on the other side of the river, although the recipe is surely similar and, as you say, delicious!
Beth G. August 6, 2018
I had almost this at Ristorante Natalino, also in Florence. The only real difference was the addition of pine nuts. It was also served dressed lightly with the truffle oil, and we added olive oil at the table.
AntoniaJames June 28, 2010
Mmmm, yum. My kind of food!! ;o)