Summer Squash Salad With Herbs And Pecorino Fresco Recipes

SUMMER-SQUASH SALAD WITH HERBS AND PECORINO FRESCO

Steps:

• Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.

GRATED SUMMER SQUASH WITH TRUFFLE PECORINO

Steps:

• Trim the squash, grate on the large holes of a box grater, and transfer to a medium bowl. Finely grate enough of the cheese to make 1/4 cup and add to the bowl. Use a vegetable peeler on the remaining chunk of cheese to make a small pile of cheese shards, and set them aside.
• Drizzle the lemon juice and olive oil over the squash, add a few large pinches of salt, and mix well. Taste and add more lemon juice or salt as needed. Transfer to a serving bowl, drizzle with a little more olive oil, and sprinkle the cheese shards over the top of the salad.
• Because squash has so much water, it starts to wilt and release liquid as soon as it comes into contact with salt. So for best results, serve this salad within minutes of making it.

BOUNTIFUL SUMMER SQUASH SALAD

Steps:

• Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
• Cover and refrigerate until ready to serve.

REFRESHING SUMMER SQUASH SALAD

Steps:

• Toss yellow squash and zucchini with salt in a large bowl.
• Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
• Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
• Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.