Summer Squash & Basil Salad

This dish highlights the tenderness and sweetness of our summer squash.

Be sure to chill the squash well before slicing for an extra crunchy and fresh salad.

Summer squash and basil in bowl.
juice and zest of one large Eureka lemon
1clove garlic, peeled and finely chopped, pounded, or grated
2 tspkosher salt
cracked black pepper
1/4 cupgood quality olive oil
6or so small summer squash of any variety, washed and chilled
2 sprigs fresh basil
2 tbspparmesan, dry jack, or other grating cheese
2 tbsptoasted, salted almonds, coarsely chopped (optional)
Grating pepper into dressing.

Combine the lemon juice, zest, garlic, salt, and pepper. Let sit for 5 minutes and whisk in the olive oil. Slice the squash in ⅛ inch slices on a mandoline or the large slicing setting on a grater.

Sprinkling fresh salt over sliced summer squash.

Arrange slices in a slightly overlapping layer on a chilled platter. Sprinkle with a pinch of salt and drizzle with the vinaigrette. Sprinkle with the basil leaves, tearing the larger ones as needed. Finish with a sprinkle of cheese and serve immediately. 

Platter of summer squash salad.