Shaved Zucchini and Arugula Salad with Olives | CUESA

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Returns March 17, 2022

Shaved Zucchini and Arugula Salad with Olives


from Sarah Henkin, CUESA’s Market Chef

This recipe was created for the FOOD WISE BOOTH on August 8, 2009.

Serves 4-6


¼ loaf of ciabatta bread, sliced thin
1 tablespoon plus ½ cup olive oil
Kosher salt, to taste
1 clove garlic, peeled
1 pound zucchini
1-2 lemons, zested and juiced
¼ pound arugula, washed and dried
4 sprigs basil, leaves torn
½ cup olives, pits removed
¼ pound Pecorino Romano


  1. Preheat grill to medium-high or an oven to 420 degrees. Place bread slices in a large bowl and toss with 1 tablespoon olive oil and kosher salt. Grill bread until slightly charred on both sides or toast in oven until golden brown. Rub garlic clove on each slice of bread after toasted and set aside.

  2. Meanwhile, thinly slice zucchini using a mandolin, vegetable peeler or sharp knife and place in a bowl. Toss with lemon zest and a pinch of salt. Add arugula and toss to combine. Add a couple tablespoons of lemon juice and ¾ of the remaining olive oil. Gently toss and taste- add more lemon juice or salt if needed. Add torn basil leaves and olives. Toss gently one last time.
  3. To serve: Place a mound of zucchini and arugula mixture on top of each piece of crostini. Shave Pecorino Romano on top and drizzle with olive oil. Serve.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »