I’ve been making Michael Symon’s Zucchini Salad Recipe for awhile now, and it’s a refreshing change from the usual greens.
A good quality olive oil and fresh lemon juice make all the difference in the bright dressing.
I toss in roasted nuts for a toasty crunch that complements the soft zucchini.
Remember to season at the end to keep the zucchini crisp and not watery.
What I love about this recipe is its simplicity; it lets the freshness of the zucchini shine through, making it a perfect summer dish.
How to Make Michael Symon Zucchini Salad
Let’s get you crafting your own delicious Michael Symon-inspired zucchini salad that focuses on fresh ingredients and simple preparation.
Ingredients
- 2 medium-sized Zucchinis
- 1 clove Garlic
- 1/4 cup Olive Oil
- 3 tbsp Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese (grated)
- To taste Salt and Black Pepper
- 1/4 cup Almonds (toasted and sliced)
Step-by-Step Instructions
Step 1:
Slice the zucchinis into thin rounds using either a sharp knife or a mandolin.
Step 2:
Crush or finely mince the garlic clove.
Step 3:
In a large bowl, whisk together the olive oil, extra virgin olive oil, and grated Parmesan cheese.
Step 4:
Add the zucchini rounds to the bowl with the oil and cheese mixture, tossing to coat evenly.
Step 5:
Season the salad with salt and black pepper to your liking.
Step 6:
Toast the almond slices in a dry cast-iron pan over the grill or stovetop until golden brown, which should take about 3-5 minutes.
Step 7:
Once the almonds are toasted, allow them to cool, then add them to the salad as a crunchy topping.
Tips and Tricks for Making This Recipe
Choosing Zucchinis:
You should opt for zucchini that is firm to the touch and has a vibrant green color.
Almond Alternatives:
If almonds aren’t your thing, try substituting with walnuts or pine nuts for a different flavor and crunch.
Cheese Choices:
While Parmesan is a classic choice, feel free to experiment with other hard cheeses like Pecorino or Asiago.
Serving Suggestions:
This salad works great as a light main dish or a side to grilled meats or fish.
Olive Oil Quality:
Using a high-quality extra virgin olive oil makes a difference in this simple dressing—taste the oil before you mix to ensure it’s not too bitter.
Garlic Intensity:
Raw garlic is potent, so if you prefer a subtler flavor, you can reduce the amount or lightly sauté it before adding it to the dressing.
What to Serve with Michael Symon Zucchini Salad
Mashed Potatoes
You might not think to pair a fresh zucchini salad with something as comforting as mashed potatoes, but trust me, the contrast works.
The creamy texture of the potatoes complements the crispness of the zucchini.
Rice
Rice is a light and versatile side that pairs nicely with the flavors of the salad.
You can opt for a simple steamed basmati or jasmine rice, which acts as a neutral backdrop for the zesty zucchini.
Noodles
If rice isn’t quite your thing, consider some al dente noodles.
They can be served cold in a salad form or warm, depending on your preference.
Roasted Vegetables
While zucchini is the star vegetable here, other roasted vegetables can add depth to your meal.
Try roasted bell peppers or asparagus for a hearty side.
Quinoa Salad
Quinoa salad is an unexpected but delightful companion.
The nuttiness of quinoa contrasts nicely with the fresh zucchini.
Polenta
Here’s a wildcard: creamy polenta.
It’s got a smooth texture that’s just divine alongside the crunch of the zucchini.
Serve it warm, and let the contrast in temperatures surprise you.
Grilled Meat or Fish
Of course, if you’re looking for more protein-rich options, grilled meat or fish can complete your meal with the salad.
The smoky flavor from the grill marks is always a win with fresh veggies.
Variations and Substitutions
Olive Oil
I find that quality olive oil makes a huge difference in salads.
If you want a nuttier flavor, try substituting with walnut or avocado oil.
Zucchini
You might not always have zucchini on hand.
In such cases, cucumber makes a great substitute for a similar texture.
Parmesan
I love adding Parmesan for a salty, umami kick.
But if you’re dairy-free, nutritional yeast is a fantastic alternative.
Almonds
Almonds add a wonderful crunch.
Feel free to swap them out for toasted walnuts or pine nuts for a different kind of crunch.
Garlic
Garlic is essential for depth, but if you’re not a fan, shallots can be a milder option.
Seasoning
Don’t skimp on seasoning.
Our palates are different, so start with a little and add more as you taste.
Pickling
For the quick-pickled version, it’s all about that tangy bite.
You can adjust the sugar and vinegar to suit your tartness preference.
Remember, the best dish is the one that suits your own taste preferences, so have fun with it!
How to Store Leftover Michael Symon Zucchini Salad
Refrigerator Storage
When you’ve got leftover zucchini salad, your fridge is your friend.
Wrap it tightly in plastic wrap or place it in an airtight container.
You can expect the salad to maintain its freshness for up to 3 days.
Freezer Tips
I wouldn’t recommend freezing it as the zucchini will become mushy and lose its crispness.
Reheating
Forget about reheating; this salad is served cold and refreshing!
Nutrition Preservation
Storing it properly means you’ll keep those nutritional benefits intact.
Remember, no old fashioned swiss steak methods here; we’re keeping it light and chilled.
Common Mistakes to Avoid
Overcooking Zucchini
You might think a little longer on the heat will make your salad better, but overcooking zucchini is a no-go.
It turns mushy and loses its fresh, crisp appeal.
Uneven Slices
When slicing your zucchini, aim for uniform thickness.
Inconsistent slices can lead to a salad that’s unevenly seasoned or textured.
Skimping on Seasoning
Remember, your salad is only as good as the flavors you add.
Don’t shy away from seasoning; taste as you go to get it just right.
Salad Assembly
Resist tossing your salad too far in advance.
Zucchini releases water and can dilute the dressing, so mix it up just before serving.
Choosing Zucchini
Make sure you pick small to medium zucchinis, as they’re the most tender.
Larger ones tend to have more seeds and can be a bit bitter.
Michael Symon Zucchini Salad Recipe
Ingredients
- 2 medium-sized Zucchinis
- 1 clove Garlic
- 1/4 cup Olive Oil
- 3 tbsp Extra Virgin Olive Oil
- 1/4 cup Parmesan Cheese grated
- To taste Salt and Black Pepper
- 1/4 cup Almonds toasted and sliced
Instructions
- Slice the zucchinis into thin rounds using either a sharp knife or a mandolin.
- Crush or finely mince the garlic clove.
- In a large bowl, whisk together the olive oil, extra virgin olive oil, and grated Parmesan cheese.
- Add the zucchini rounds to the bowl with the oil and cheese mixture, tossing to coat evenly.
- Season the salad with salt and black pepper to your liking.
- Toast the almond slices in a dry cast-iron pan over the grill or stovetop until golden brown, which should take about 3-5 minutes.
- Once the almonds are toasted, allow them to cool, then add them to the salad as a crunchy topping.
