Shaved Squash Salad

salad healthyish garlic lemon zest lemon juice dijon sugar red pepper cherry tomatoes squash summer squash ricotta salata basil chive

Rick Martinez

4 servings

Source

Ingredients

1 garlic clove, finely grated

1 teaspoon finely grated lemon zest

¼ cup fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon sugar

¾ teaspoon crushed red pepper flakes

⅓ cup plus 2 tablespoons olive oil

1 teaspoon kosher salt, plus more

1 pint mixed heirloom cherry tomatoes, halved

1½ pounds mixed summer squash, such as zucchini, yellow crookneck, and/or pattypan

4 ounces ricotta salata, shaved

Torn basil leaves and chopped chives (for serving)

Method

Whisk garlic, lemon zest, lemon juice, mustard, sugar, red pepper, ⅓ cup oil, and 1 tsp. salt in a small bowl until salt and sugar dissolve.

Toss tomatoes and remaining 2 Tbsp. oil in a medium bowl; season with salt.

Thinly shave squash on a mandoline or with a very sharp knife, some lengthwise, making long ribbons, and some crosswise, making thin rounds.

Arrange squash on plates so ribbons curl and twist. Spoon tomato mixture over. Drizzle with dressing, then top with ricotta salata, basil, and chives.