Name: Zucchini-and-Squash Salad
Prep time: 25 min
Total time: 55 min
Ingredients: 2 zucchini (1 pound total), cut into thin slices; 2 small yellow squashes (1 pound total), cut into thin slices; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon Dijon mustard; 1/2 teaspoon honey; 1/4 cup pine nuts, toasted; 1 ounce Pecorino Romano, coarsely grated (1/4 cup); 1/4 cup fresh basil leaves, torn if large

Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

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Zucchini-and-Squash Salad

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