Zucchini salad is the epitome of summer, and the perfect simple dish to have up your sleeve when you’re in the prime of prolific zucchini season.

I first made a version of this salad many moons ago, and have riffed on it approximately one million times since. Not a big fan of pistachio? Snag some pine nuts. Don’t have parm? Add ricotta salata, burrata, even a good feta. I list a few common herbs in the recipe linked below, but this summer I’ve been obsessed with experimenting with shiso, anise hyssop, and different types of basil. Thinly sliced red onion or a smokey chili flake, like Aleppo, would also be lovely additions.

For the full recipe check out the Cittavino Substack here.