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Make It: Summer Squash and Zucchini Salad

Posted on July 30

Billy Zoellin, executive chef at midtown’s The Golden Bear, loves going to the Sunday farmers market under the freeway. “It takes me back to when I was a young child, rummaging through my father’s garden in between the towering cherry tomato plants and the sweet basil,” he says. Zoellin came up with this recipe to utilize the market’s abundance of squash.

Summer Squash and Zucchini Salad
Summer Squash and Zucchini Salad Photography by Gabriel Teague

1 medium yellow squash
1 medium zucchini
1 medium heirloom tomato
1 garlic clove, minced
Juice of one lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste
A few basil leaves, roughly chopped
A few flat-leaf parsley leaves, roughly chopped
Pecorino Romano or Parmesan cheese shavings

Using a mandolin or vegetable peeler, shave ribbons of the yellow squash and zucchini and place in a colander. Sprinkle with a little salt and toss. Let sit for at least 10 minutes. Meanwhile, chop the tomato into large chunks.
To make the dressing, place the garlic, lemon juice and olive oil into a small bowl and whisk together. Place the squash and zucchini ribbons in a large bowl. Drizzle with the dressing and toss lightly. Add the tomatoes and season with salt and pepper. Toss delicately, then plate in tall stacks. Top with a sprinkling of herbs and cheese shavings. Serves 2–4.

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