Tuesday, September 6, 2011

Summer Squash Salad

This is a simple and beautiful way to enjoy summer squash at the height of its season. Thin ribbons of yellow and green summer squash are salted but not cooked, for a great texture. It's even better with a few crushed Sungold tomatoes and crumbled feta.

2 medium zucchini or other green summer squash (1/2 pound)
2 medium yellow summer squashes (1/2 pound)
1/2 teaspoon coarse salt
1 T. balsamic vinegar
2 T. extra-virgin olive oil
1/2 small red or sweet onion, thinly sliced
1 t. chopped fresh basil
Handful of Sungold or other cherry tomatoes (optional)
Freshly ground pepper
2 T. crumbled feta (optional)

Holding a vegetable peeler in one hand and squash in the other, shave long, wide strips lengthwise. When this becomes difficult, place the squash cut side down on a cutting board to continue peeling. Toss with coarse salt in a colander, and let it drain about 10 minutes. Whisk together vinegar and olive oil in a large bowl. Add squash ribbons, onion, basil and tomatoes; toss gently. Season to taste with salt and pepper. Top with feta, and serve immediately.

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