Zucchini and Goat’s Cheese Salad


Preparation info

  • Difficulty


  • Serves


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

This dish was brought to the Ottoman Empire by the Sephardic Jews who migrated to Anatolia when they were expelled from Spain in the sixteenth century. Some of their descendants lived in my apartment block in Istanbul when I was growing up, and sometimes I was lucky enough to be invited to dinner when they made kaskarikas. They tossed zucchini skins with almonds and pine nuts, and served yoğurt on the side. I decided to make it a more complete salad in this version, adding goat’s cheese.


  • 2 zucchini (courgettes), skin only (see previous recipe)
  • 1 sour plum, halved (or 3 crushed unripened grapes or 1 teaspoon lemon juice)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • pinch of sugar
  • 2 tablespoons slivered almonds
  • 1 tablespoon soft goat’s cheese


Cut the zucchini skins into 5 cm (2 in) long strips. Put the strips in a small saucepan and just cover with water. Add the sour plum (or grapes or lemon juice). Add the olive oil, salt and sugar, then bring to boil over high heat. Reduce the heat and simmer for 5 minutes until the skins are soft. Remove from the heat and leave to cool to room temperature.

Serve in a salad bowl with slivered almonds, and a dollop of soft goat’s cheese.