Light, creamy, summery: a Mediterranean salad full of freshness
This summery salad combines wafer-thin slices of raw zucchini with creamy ricotta, fresh lemon and roasted pistachios. A perfect accompaniment for hot days, whether as a starter, light main course or side dish with grilled fish. Quick to prepare and full of summery elegance.
Ideal wine accompaniment: Fiano di Avellino DOCG (Campania, Italy)
Fiano di Avellino from Campania is a real character wine with a rich texture, floral notes and delicate nuttiness. Its elegant freshness and a hint of ripe lemon go perfectly with the combination of zucchini and ricotta. The salty minerality contrasts wonderfully with the pistachios without masking the delicate taste of the dish. A wine that accompanies Mediterranean cuisine with depth and style.
Another 5 wine recommendations for this pairing:
1. vermentino (Riviera Ligure di Ponente DOC, Italy)
A vermentino from Liguria brings just the right combination of freshness, citrus notes and a salty breeze. With its light almond note on the finish, it blends perfectly with ricotta and pistachio. Its fruitiness supports the lemon aroma of the dressing and underlines its Mediterranean character.
2. Soave Classico DOC (Veneto, Italy)
This white classic shows floral aromas, white fruit and a fine minerality. The fine texture of the Garganega harmonizes with the creamy ricotta, the citrus notes match the lemon zest and the finish enlivens the freshness of the salad. An elegant partner when perfectly chilled.
3. assyrtiko (PDO Santorini, Greece)
With its salty minerality and precise citrus notes, Assyrtiko brings a Mediterranean feel to the glass. The wine supports the fine acidity of the dressing, brings structure to the soft mouthfeel of the ricotta and balances the roasted flavors of the pistachios with a cool finish.
4th Lugana DOC (Lombardy/Veneto, Italy)
A Lugana made from Trebbiano di Lugana is floral, fresh and slightly creamy on the finish. Its fine structure and balance of fruit and acidity make it the perfect partner for the zucchini and ricotta ensemble. The nutty pistachios provide an exciting contrast in the delicate melt.
5. albariño (Rías Baixas DO, Spain)
This Atlantic wine brings freshness, a hint of exoticism and floral citrus notes. With its lively acidity and mineral precision, it perfectly complements the lemon of the dressing, highlights the delicate aromas of zucchini and ricotta and supports the creamy texture with its clear finish.
The recipe:
Zucchini salad with ricotta, lemon & pistachios
Cooking utensils
- 1 Sharp knife or mandolin
- 1 Citrus juicer
- 1 Small pan (for roasting the pistachios)
- 1 Bowl
- 1 Serving plate
Ingredients
For the salad:
- 2 medium zucchini
- 100 g Ricotta
- 1 Organic lemon Zest and some juice
- 2 Tbsp roasted pistachios chopped
- Salt black pepper
For the dressing:
- 2 Tbsp olive oil
- 1 teaspoon lemon juice
- 1 tsp honey optional
- Some basil oil homemade or bought
Preparation
Prepare the zucchinis:
- Wash the zucchinis and cut into long, thin strips using a peeler or mandolin.
Serve the salad:
- Lightly salt the zucchini strips and leave to stand briefly.
- Then arrange loosely on plates.
- Spread the ricotta in blobs on top.
- Sprinkle with lemon zest and drizzle with a little lemon juice and olive oil.
- Sprinkle with chopped pistachios.
- Finally, refine with basil oil and sprinkle with freshly ground pepper.
Recommended side dishes
- Toasted ciabatta or grissini
- Grilled fish (e.g. sea bream or sea bass)
- Tomato carpaccio with red onions
