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.