Make Ahead

Shaved Summer Squash with Mint, Prosciutto, andĀ Feta

June 23, 2011
2 Ratings
  • Serves 4
Author Notes

This salad surprised me with it's goodness. I wasn't so sure how raw squash would turn out but I'll go ahead and tell you it was a great dish. Perfect for when you want to throw a salad together with minimal cooking time. The dressing is simple and the flavors really pop with the crunchy prosciutto and tangy feta.

This salad would pack well for a picnic or if you're worried about the toppings just bring them in separate bags and toss in at the last minute. It's quite beautiful too, isn't it? Serve it up to impress and I'm sure you will.

Recipe is thanks to Cooking Light. —goodspoon

What You'll Need
  • 3-5 small zucchini and squash
  • 1/4 teaspoon salt
  • 2 tablespoons fresh mint, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground black pepper
  • 3 pieces thinly sliced prosciutto, chopped
  • 1/4 cup crumbled feta
  1. Shave the zucchini and squash either with a kitchen mandolin or vegetable peeler. Discard the seeded parts. Place the strips in a bowl and toss with salt.
  2. Combine mint and next 4 ingredients in a bowl and stir with a whisk or fork. Pour over squash and toss with your hands.
  3. Heat a skillet and crisp up the prosciutto for about 2 minutes. Portion out the squash salad onto plates then top with proscuitto and feta.

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2 Reviews

goodspoon June 25, 2011
I hope you do!
Cook T. June 23, 2011
I really like raw zucchini but I don't think I've ever tried raw summer squash. I'll rectify that soon!