Shaved Zucchini Panzanella Salad with Ricotta Salata and Herbs
When it’s those lazy days of summer and you don’t want to cook a thing, this is your salad. The vinaigrette is made directly in the serving platter and tossed with ribbons of shaved squash and the toasted bread makes this dish substantial enough for a perfect lunch or easy dinner side— just add a rotisserie chicken and you’re done.
A few things: For my garlic friends— rubbing the bowl with a cut clove of garlic will gently perfume the dish with garlic, leaving the harsh pungency out. I learned about this trick during my years of travels to Italy for work. If it’s good enough for Nonna, it’s good enough for me. Secondly, ricotta salata (literally ‘salted ricotta’, also known as ricotta secca) is ricotta that’s been salted, pressed and aged— it has a crumbly texture perfect for shaving. If you can’t find it, use feta.
Serves 4
INGREDIENTS
2 medium zucchini
1 medium summer squash
¼ cup pine nuts, toasted
2 cups country bread, torn into bit sized pieces
1 tbsp basil leaves
1 tbsp dill fronds
1 tbsp mint leaves
1 clove of garlic, cut in half lengthwise
3 tbsp olive oil, divided, plus more for finishing
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp anchovy paste (or 1 anchovy fillet minced)
1 tsp honey
¼ cup ricotta salata, shaved
Kosher salt and freshly ground black pepper
Flaky sea salt, for finishing
METHOD
In a large shallow serving bowl, make the vinaigrette. Rub the entire inside of the bowl with the cut side of the garlic (save the clove for another use). Then add 2 tbsp olive oil, lemon juice, Dijon mustard, anchovy paste and honey to the bowl. Season well with salt and pepper. Whisk to combine and set the bowl aside.
Using a vegetable peeler, peel the summer squash and zucchini lengthwise into long thin ribbons and set aside.
In a large skillet over medium heat, add 1 tbsp olive oil and bread pieces and sauté until golden brown.
To serve, transfer zucchini and bread to the serving platter and gently toss with the vinaigrette. Top with shaved ricotta salata and pine nuts, then garnish with basil, dill and mint. Finish with a glug of olive oil and flaky sea salt and serve.
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