New This Month

Summer-Squash Salad with Herbs and Pecorino Fresco


Crumbled young pecorino cheese gives this summer squash salad its tang.

  • Servings: 6
  • Yield:

Source: Martha Stewart Living, August 2006


  • 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;


  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.

Cook's Notes

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.

Reviews Add a comment