This garden salad with arugula and grilled zucchini came straight from my garden! With salty, shaved pecorino and pickled pepperoncini, it's a delightful summer meal!
Slice zucchini in long strips, drizzle with olive oil and sea salt and grill until tender and charred.
If you want to add fried chickpeas to the salad you can view the recipe here.
Place arugula, zucchini, Pecorino Romano, pepperoncini, pickle liquid, olive oil and optional fried chickpeas in a bowl and toss with sea salt to taste.