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.
My only complaint about the recipe? Four servings is a serious estimation error because of the lightness of this salad. The flavors just seemed to keep inviting us back for more.
Recipe Source: Adapted from Cooking Light