Zucchini Ribbon and Cherry Salad with Chive Gremolata
This one is for the zucchinis! Making this pretty zucchini ribbon salad is easier than you think if you have good vegetable peeler. Just use steady pressure from top to bottom to create a ribbon. Then use an oval platter to create this simple pattern by folding the strands of zucchini into each other.
You have seen me use Ricotta Salata before and heard me sing its praises. It is a mild salty cheese, that often isn’t super expensive. But really lovely in salads and pasta dishes. However, if you do not have any on hand a goat cheese or a feta cheese would work well. Yes, the flavors are tangier or brinier but if you are a fan of those cheeses it still works well with the dressing and cherries!
Zucchini Ribbon and Cherry Salad with Chive Gremolata
ingredients
¼ cup crumbled, Ricotta Salata Cheese
1 cup Pitted Cherries, halved
2 zucchinis, cut into thin ribbons
Gremolata Style Dressing:
1/3 cup pecans
½ cup roughly chopped chives
¾ cup packed mint leaves
1 tsp salt
½ tsp pepper
½ cup olive oil
2 tbsp Balsamic vinegar
instructions
Pitt cherries and halve them, set aside.
Create ribbons with the zucchini by taking a vegetable peeler, peeling downwards with steady pressure from top to bottom. Place in a bowl with 1 tsp of kosher salt sprinkled over top, toss to coat. Let them the ribbons sit for 10 min as the salt will draw out excess water.
In the bowl of the food processor add all the ingredients for the gremolata up until the balsamic vinegar. Pulse until well combined, the consistency of pesto.
Add the gremolata to a small bowl, add the balsamic vinegar, whisk to combine.
assembling the salad
5. Use an oval platter if possible. Drain the zucchini ribbons and pat them dry. Arrange on the platter by folding each ribbon in half towards the center of the plate down one side. Repeat on the other side.
6. Add the cherries down the middle of the plate. Spoon gremolata over top and sprinkle ricotta salata cheese over top, and serve.