Summer Squash Salad with Basil, Parmesan, and Prosciutto

Summer Squash Salad with Basil, Parmesan and Proscuitto

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.

Summer Squash Salad with Basil, Parmesan, and Prosciutto

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 salads

This light and refreshing summer salad is a fun 'get-away' from typical summer salads.

Ingredients

  • 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
  • shaved Parmesan

Instructions

  1. Heat a non-stick skillet over medium heat. Add chopped prosciutto and saute until crisp. Set aside.
  2. With a vegetable peeler, shave the zucchini and yellow squash into thin strips. Discard seeds if they are large. (Not necessary in younger squash).
  3. Place zucchini and yellow squash in a medium bowl and toss with salt.
  4. In a small bowl, combine basil, olive oil, lemon zest, lemon juice, and black pepper. Pour over squash and toss to coat well.
  5. Serve with crisped prosciutto and shaved Parmesan.
http://tsgcookin.com/2011/07/summer-squash-salad-with-basil-parmesan/

Recipe Source: Adapted from Cooking Light

Comments

  1. says

    Terri, this is a lovely salad and your photo of it is spectacular. I know I’d enjoy this. I hope you have a great day. Blessings…Mary

  2. says

    Terri, this looks wonderful! I bought some summer squash at the growers’ market this weekend so what a great way to use them.

  3. says

    Thank you. I hope you enjoy your salad. I always get excited about summer squash and then when I get it in the kitchen I just kind of stand there looking at it and saying, “Soooo…now what am I going to do with it?” This salad gives me one more option.

  4. Dalila G. says

    What a nice change up for us salad eaters.
    I’m always game for new to me salads and of course I include hubby in all new recipes.
    He does enjoy salads more than me, believe it or not.
    I think I’ll make this salad both ways, original and your way.
    It’s a win-win for me! 😀
    Pinned!

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