Zucchini Salad With Lemon, Herbs, and Ricotta
Summertime means bountiful gardens, but sometimes we have trouble keeping up with the bounty. Zucchini is the classic culprit. We’re here to help. We toss zucchini with mint and chives, top it with a dollop of ricotta and lemon zest, and finish with toasted pistachios and sesame seeds.
At Masseria Potenti, in Puglia, Italy, we tasted a memorable starter composed of long, thin slices of fresh zucchini rolled around a lemony ricotta filling and dipped, cannoli-like, into sesame and poppy seeds. This summery salad is our deconstructed version of that dish. We seed the zucchini before slicing so the soft, spongy cores won’t release liquid that would dilute the flavors. A sprinkling of toasted sesame seeds and chopped pistachios adds richness along with a crisp, nutty texture.
2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
2 teaspoons minced fresh rosemary
1 teaspoon honey
Kosher salt and ground black pepper
2 medium zucchini (about 8 ounces each)
2 tablespoons pistachios, finely chopped
1 teaspoon sesame seeds
½ cup whole-milk ricotta cheese
2 tablespoons extra virgin olive oil, plus more to serve
½ cup lightly packed fresh mint, roughly chopped
½ cup chives cut into 1-inch lengths
Flaky sea salt, to serve (optional)
In a large bowl, whisk together the lemon juice, rosemary, honey, ¾ teaspoon salt, and ½ teaspoon pepper. Halve the zucchini lengthwise. Using a spoon, scrape out and discard the seedy core from each half. Slice the zucchini 1/8- to ¼-inch thick on the diagonal, then add to the bowl with the lemon juice mixture and toss. Let stand for about 15 minutes, tossing once or twice.
Meanwhile, in an 8-inch skillet over medium heat, combine the pistachios and sesame seeds. Toast, stirring often, until fragrant, about 2 minutes. Set aside to cool.
In a small bowl, stir together the ricotta, oil, lemon zest, and ¼ teaspoon salt.
To the zucchini, add the mint and chives, then toss. Taste and season with salt and pepper. Transfer to a serving platter and dollop the ricotta mixture on top. Scatter the pistachio-sesame mixture on top, then drizzle with oil and sprinkle with flaky sea salt (if using).
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