I love to assemble no-cook salads in the summer for both lunch and dinner. Choose a variety of yellow and green squash for a colorful dish. Long, thick summer squash and zucchini are easier to peel rather than the baby varieties. Salt draws the water out of these vegetables so don’t make this salad in advance.
Raw Summer Squash Salad with Fresh Mozzarella
1 pound mixed summer squash and zucchini
juice of 1 lemon
3 tablespoons extra virign olive oil, divided
Freshly ground black pepper
8 ounces fresh mozzarella, at room temperature
Trim the ends of the squash and use a vegetable peeler to peel long, thin strips. You can discard the squash once you reach the seedy core, or make strips with it – it’s a matter of preference.
In a medium bowl gently toss the strips with half of the lemon juice and 2 tablespoons of olive oil. Season with salt and pepper. Taste, adding more lemon juice and olive oil if necessary and adjust seasoning as you see fit. Transfer to a platter with the mozzarella. Drizzle mozzarella with remaining tablespoon of olive oil. Serve immediately.
More recipes from our Summer Crate