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.
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Summer Squash Salad with Basil, Parmesan, and Prosciutto
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
- Parmesan cheese
Instructions
- 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
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
Thank you, Mary. This salad was a really nice change of pace and both John and I said the same thing, “I didn’t know I liked raw squash.”
Hi Terri! What a beautiful place to visit! I love food and casn’t wait to check out more of your recipes!
Welcome, Eternal Instants. Glad to have you at the table. Come back any time.
Terri, this looks wonderful! I bought some summer squash at the growers’ market this weekend so what a great way to use them.
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.
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!