Shaved Zucchini and Melon Salad with Mint and Almonds

The zucchini and olive oil make this savory, the mint and melon make it sweet, and the almonds add a gentle crunch to this supremely summery salad. I often serve this with some soft goat cheese and a baguette alongside, but it’s also nice as a side dish with simply grilled or sautéed fish. You can use any kind of melon here, as long as you make sure the ratio of zucchini to melon is approximately equal, without one overpowering the other.

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Step 1

Use a mandoline or a sharp knife to slice zucchini lengthwise into very thin ribbons. Place the ribbons in a colander, sprinkle them lightly with fine sea salt, and toss. Let the zucchini sit for 5 minutes to drain. Then pat it dry with a clean dish towel and place it in a bowl.

Step 2

Add the mint, oil, vinegar, and a pinch of fine sea salt to the zucchini and mix gently but thoroughly.

Step 3

Fan the melon slices on individual serving plates and sprinkle them with flaky sea salt. Heap the zucchini ribbons in a mound on top of the melon. Scatter the almonds, Parmesan, more flaky sea salt, and black pepper to taste over the salad, drizzle with olive oil, and serve.