Zucchini carpaccio salad

It is finally time for me to introduce you to my favorite summer salad! I am the kind of person that almost never repeats recipes, because I always get distracted by new ones that I "need" to try, but I like this salad so much that I make it several times each summer. For me, summer hasn't really arrived until I can get arugula and zucchini at the farmers' market and make this. I first ran into this recipe over at Smitten Kitchen. The salad is simple - arugula and paper-thin slices of zucchini, with lemon juice, olive oil, and Parmigiano-Reggiano cheese - but it is so, so refreshing and delicious. A mandoline slicer definitely makes it easier to cut the super thin zucchini slices, but a vegetable peeler will work in a pinch. 

Zucchini carpaccio salad

Adapted from Smitten Kitchen

Serves 4-6

3 large zucchini (about 1 1/2 pounds)
1 1/4 teaspoons salt
1/2 pound arugula, stems discarded and leaves cut into bite sized pieces
1/2 cup coarsely grated Parmigiano-Reggiano cheese (about 1 oz.)
3 tablespoons extra-virgin olive oil
Juice of one lemon
1/4 teaspoon black pepper

Cut zucchini crosswise into paper-thin slices. Toss zucchini in a colander with 1 tsp salt and allow to drain (in the sink or over a large bowl) for 20 minutes. Rinse zucchini well and pat dry with a kitchen towel or paper towels.

In a large salad bowl, toss arugula with 1/4 cup cheese, 1/4 tsp salt, and 1 1/2 tbs olive oil. Arrange zucchini slices over arugula, drizzle with remaining 1 1/2 tbs olive oil and lemon juice. Sprinkle with remaining 1/4 cup cheese and pepper.

Salad is best served immediately.