Author Notes
This is my go to salad for dinner parties, picnics, or when it's too hot to cook! It can sit on the counter and the flavors will only get better. It's also so flexible! No, almonds? Use pine nuts, or hazelnuts are equally delicious. Shredded pecorino cheese or feta can be subbed.... —aaCooks
Ingredients
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1 pound
Crookneck squash or zucchini or both
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1/2 cup
Basil leaves, chopped
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1 pint
Cherry tomatoes, halved
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1/2
Lemon, juiced
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1
clove garlic, minced
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1/3 cup
Extra Virgin Olive Oil
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1/2
Small red onion, thinly sliced
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1/2 cup
Sliced almonds, toasted
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1/2 cup
Grated pecorino cheese
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Sea salt and freshly ground black pepper
Directions
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In a large bowl, whisk together lemon juice and garlic. Add the thinly sliced onion and let them sit and get happy while you shave the squash into ribbons using a mandoline, or a simple peeler will work just as well. When you get to the seeds, stop and save the middle of the squash for a stock or soup thickener.
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Whisk the olive oil into the dressing until emulsified, then add the basil. Throw the shaved squash into your large bowl and toss around using your hands to coat the zucchini in the dressing. Throw in the cherry tomatoes and give it one more toss. The salad can sit as is for a couple hours if you are not ready to serve. Otherwise, I like to mound the squash on a platter and sprinkle the almonds and cheese on top, followed by a generous round of black pepper and sea salt.
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