Recipe by Elizabeth Kurtz

Concia di Zucchine- Marinated Zucchini Salad

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

Mattia and Laura say that this salad is a staple in all Roman homes. It was clearly part of their everyday repertoire as they sliced, chopped, fried, and seasoned with a handful of this and a sprinkle of that. Mattia says that the fresh herbs and white vinegar are the key to this sensational salad, while Laura supplies us with its history.

Concia, a dish unique to the Roman Jewish Ghetto, was likely brought there by Jews fleeing the Inquisition at the end of the 15th century. Many Spanish Jews fled to Italy and brought with them an interesting array of dishes previously unknown to Italian palates.

This salad gets better as it sits in the dressing. It’s a traditional Shabbos dish because it’s prepared ahead of time.


Concia di Zucchine

  • 1/2 cup Tuscanini Extra-Virgin Olive Oil, divided

  • 3 zucchinis, sliced into 1/4-inch coins, patted dry

  • 1/4 cup fresh mint leaves, cleaned and coarsely chopped

  • 1/4 cup fresh basil, cleaned and coarsely chopped

  • 3 tablespoons fresh flat-leaf parsley, cleaned and coarsely chopped



Heat half the oil in a large sauté pan over medium-high heat. When oil is hot, add zucchini in batches and sauté until lightly browned, about three minutes. Remove from pan and continue with remaining zucchini. (Alternatively, you can also broil the zucchini instead of frying it; instructions below.)


In a medium bowl, stir mint, basil, parsley, vinegar, salt, and pepper. Whisk in the remaining quarter cup of oil. Add warm or room-temperature zucchini. Marinate for at least a few minutes or up to two days. Serve over a bed of arugula.


Photo and Styling by Chay Berger

Concia di Zucchine- Marinated Zucchini Salad

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