Zucchini, Pecorino, and Mint Salad

"With good reason, a lot of summer cooking follows a very basic principle: Less is more. With ripe summer produce, the less you do to it, the more you let the ingredients shine—and the better the final outcome will taste. This, to me, is the quintessential summer salad."
-- @chefmarcmurphy

A Note from Feedfeed

We were lucky enough to have Marc visit Feedfeed Brooklyn to discuss City Harvest's Skip Lunch Fight Hunger, an annual campaign which raises money to help ensure that New York City children and their families have the nutritious food they need to thrive during the summer, and all year round. City Harvest's Food Council is a group of top chefs and culinary experts dedicated to supporting City Harvest's work year round. Marc is serving as co-chair of this year's Skip Lunch Fight Hunger campaign, and we are so excited to be teaming up with City Harvest for this amazing cause!

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  • Recipe Card
Prep time 10mins
Serves or Makes: Serves 4

Recipe Card


  • 2 medium zucchini, trimmed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 6 mint, leaves, torn
  • Kosher salt
  • Freshly ground black pepper
  • 3 ounces Pecorino Romano cheese


  • Step 1

    Using a mandolin with the julienne attachment, cut the zucchini into spaghetti like strands. Toss the zucchini in a bowl with the olive oil, lemon juice, and mint, and season to taste with salt and pepper.

  • Step 2

    Using a vegetable peeler, make shavings of the Pecorino Romano and place on top of the salad. You can also finely grate the cheese if you prefer; serve immediately.