I hereby nominate this lovely salad to the summer salad hall of fame! (Not sure if there is such a thing, but it’s worth starting if not…) Each year as summer approaches, one of the most anticipated dishes for me are those no-cook summer salads that utilize the ripest of the season’s vegetables and herbs. Everything from a simple tomato salad to a shaved vegetable salad like this one, need no cooking at all, and are truly remarkable. Simply shave yellow squash and zucchini with a vegetable peeler, toss them with fresh basil, squash blossoms and a light lemon vinaigrette and serve over slices of ripe heirloom tomatoes. A few shavings of salty Pecorino Romano cheese later and my Shaved Squash Salad with Squash Blossoms, Basil & Tomatoes is served.
(To view this recipe, click on the blue title of the blog post above*)
Shaved Squash Salad with Squash Blossoms, Basil, & Tomatoes
Ingredients:
- 2 zucchini, ends trimmed
- 2 yellow squash, ends trimmed
- ¼ cup fresh basil leaves
- 8-10 squash blossoms, stems removed and blossoms torn
- 2 heirloom tomatoes, sliced
- Pecorino Romano cheese, for serving
- For the vinaigrette:
- Juice of 2 lemons
- ¼ cup extra virgin olive oil
- Pinch of salt and pepper
- Pinch of crushed red pepper flakes
Directions:
- Shave the zucchini and squash lengthwise with a vegetable peeler. Place them in a large mixing bowl and toss together with the basil leaves and the squash blossoms.
- Lay the sliced tomatoes on a serving platter. Make the vinaigrette by whisking together all of its ingredients.
- Toss the squash salad with the vinaigrette and serve on top of the tomatoes. Garnish with shaved Pecorino cheese before serving at room temperature.
Tagged: basil, lemon vinaigrette, Pecorino Romano, raw vegetables, shaved squash salad, squash, squash blossoms, summer salad, summer vegetables, tomatoes, vegetarian, zucchini
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