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Summer Squash and Tomato Salad

Makes about 8 servings
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Ingredients Method

Ingredients
  

Salad:
  • 1 medium zucchini
  • 1 medium yellow squash
  • 3½ pounds assorted fresh tomatoes cut into slices, quarters, or wedges
  • 1 pound fresh mozzarella sliced
  • 1 cup lightly packed fresh basil leaves
Dressing:
  • ½ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sugar
  • 6 tablespoons extra-virgin olive oil
  • ½ cup freshly grated Parmesan cheese

Method
 

  1. For salad: Using a vegetable peeler, shave zucchini and squash into ribbons, stopping at the seeds. Place ribbons in ice water until they begin to curl, about 30 minutes. Drain ribbons; pat dry with paper towels. On a serving platter, arrange ribbons, tomatoes, mozzarella, and basil.
  2. For dressing: In a medium bowl, whisk together vinegar, salt, pepper, garlic powder, and sugar. Slowly whisk in oil. Drizzle desired amount of dressing over salad. Sprinkle with Parmesan. Serve immediately. Store any remaining dressing in refrigerator for up to 2 days.