It’s a busy day today, but I wanted to do this one last post for the week. This is a very simple salad to put together and is a great way to put some of the plentiful summer squash to good use that so many of us have at this time of year. It is best to use young squash, namely because of the smaller seeds in young squash, so save the big stuff for other uses, like the compost pile. The interestingly cut squash slices are done with a vegetable peeler which makes quick work of preparation.
I found the idea for this recipe in the June 2011 Cooking Light magazine. Of course I made a couple of changes to the original recipe; I used fresh basil instead of mint and Parmesan instead of feta. So brilliant.
Summer Squash Salad with Basil, Parmesan, and Prosciutto
This light and refreshing summer salad is a fun ‘get-away’ from typical summer salads.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 salads
- 1 medium zucchini
- 2 medium yellow squash
- 1/4 teaspoon salt
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 3 thin slices prosciutto (1 ounce), chopped
- Parmesan cheese
- Heat a non-stick skillet over medium heat. Add chopped prosciutto and saute until crisp. Set aside.
- With a vegetable peeler, shave the zucchini and yellow squash into thin strips. Discard seeds if they are large. (Not necessary in younger squash).
- Place zucchini and yellow squash in a medium bowl and toss with salt.
- In a small bowl, combine basil, olive oil, lemon zest, lemon juice, and black pepper. Pour over squash and toss to coat well.
- Saute prosciutto until lightly crisped. Drain on paper towels.
- Shave the parmesan cheese thinly with vegetable peeler.
- Serve the salads topped with crisped prosciutto and shaved Parmesan.
Recipe Source: Adapted from Cooking Light