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Summer-Squash Salad with Herbs and Pecorino Fresco

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

Recipe information

  • Yield

    serves 6

Ingredients

1 pound small, young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large)
2 tablespoons fresh oregano or thyme leaves
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 ounces pecorino fresco, crumbled (about 1 1/2 cups)

Preparation

  1. 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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladAmericanSummer SquashSquashVegetableOreganoHerbs & SpicesPecorinoCheeseDairySideStarterDinnerBrunchVegetarianGluten FreeNut Free5 Ingredients or FewerEasyQuickNo-CookSummerCookbooks
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