When it starts warming up we like to eat lighter salads and vegetables. One of the best summer salads we’re making right now is this arugula and shaved zucchini salad with a simple dressing. It’s great for a dinner or side when you grill, BBQ, or picnic.
We think it’s best to use a mandolin like this or this to cut long, thin slices. The raw zucchini in thin strips is a great thickness and adds crunch. You can also use this simple grilled lemon dressing. We served ours as a side dish on these plates that we love from Anthropologie. This would even make a light lunch. It’s a great summer choice!
In addition to serving it as a side salad, our friends Kelly and Ty suggested that it would also make a great appetizer. Take a cracker or crostini, add a dollop of Greek yogurt or a creamy cheese, and the top it with the salad. It’s a great summer choice!
This salad was inspired by the Zucchini, Basil & Parmesan Salad recipe in Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. We highly recommend this cookbook for simple Italian dishes. It’s a staple in our house.
- Shave zucchini lengthwise on a mandolin.
- In a bowl, add zucchini and arugula. Toss well with dressing. Top with Grana Padano, salt, and pepper to taste.