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Quick Summer Squash Salad
Adapted freely from Chef Ryan Scott
Quick Summer Squash Salad
About This Recipe
| Yield: | 4 |
| Active time: | 30 minutes, plus one hour for chilling squash |
| Total time: | 1 hour and 30 minutes |
| Special equipment: | Knife, skillet, refrigerator for chilling |
| This recipe appears in: | Serious Salad: Summer Squash Ate My Garden |
Ingredients
- 4 medium summer squash or 8 small summer squash, sliced
- 2 large tomatoes, sliced or 2 cups cherry red and yellow tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/2 cup lemon juice
- 1/2 cup to 1 cup olive oil
- Salt and black pepper to taste
- 4 cups of arugula lettuce
- Croutons or cut-up pita bread
Procedures
-
1
Cook sliced squash in a large, nonstick skillet at medium-to-high heat until tender or slightly brown, as desired.
-
2
Whisk or shake lemon juice and olive oil into an emulsion.
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3
Marinate squash in the dressing mixture and chill to desired temperature.
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4
Toss arugula and tomato slices with squash and dressing mixture. Divide onto four plates.
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5
Finish with a sprinkling of Parmesan cheese. Add croutons or pita bread quarters to garnish, if desired.
This salad makes a nice accompaniment with hummus or roasted chickpeas.
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