Zucchini And Squash Salad Recipe

Ingredients

2 zucchini (1 pound total), cut into thin slices

2 small yellow squashes (1 pound total), cut into thin slices

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon Dijon mustard

1/2 teaspoon honey

1/4 cup pine nuts, toasted

1 ounce Pecorino Romano, coarsely grated (1/4 cup)

1/4 cup fresh basil leaves, torn if large

Preparation

Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.