Italian Zucchini and Ricotta Salad with Hazelnut White Balsamic Vinaigrette
This cold Italian Zucchini Salad with a Hazelnut White Balsamic Vinaigrette is a garden-fresh raw zucchini salad shaved into ribbons,then marinated until tender and flavorful. Topped with fresh herbs like mint and basil, a scattering of toasted pine nuts, and served alongside creamy ricotta.
Servings: 2 servings
Ingredients
Cold Zucchini Salad Ingredients
- 2 to 3 small zucchini
- ½ teaspoon fine sea salt
- 1 Tablespoon white balsamic vinegar or champagne vinegar
- 1 ½ Tablespoons hazelnut oil or fruity extra virgin olive oil
- Freshly ground black pepper
- Fresh herbs: mint, thyme, oregano, basil, dill
For Ricotta
- ½ cup ricotta
- ½ teaspoon za’atar
- Pinch dried oregano
- Pinch chili flakes
- Drizzle of extra virgin olive oil
To decorate
- Toasted pine nuts, pistachios, or hazelnuts
- Edible flowers: marigolds, borage, or chive blossoms
Instructions
- Trim zucchini and slice in half lengthwise. Using a mandolin or peeler, shave into thin ribbons (~2 mm).
- In a large bowl, toss with salt, vinegar, and hazelnut oil. Cover and marinate at room temperature for 2 hours. Drain, then arrange ribbons on a platter—flat or curled.
For the Ricotta:
- Place the ricotta in a serving bowl, Sprinkle with za’atar, dried oregano, a pinch of chili flakes, and give it a good drizzle of extra virgin olive oil. Spoon ricotta beside or a top zucchini.
Finishing Touches
- Finish with fresh herbs, edible flowers, toasted nuts, and a final drizzle of oil and black pepper.