Zesty summer squash salad with pecorino on arugula.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.95 · €2.49/serving
- 2 large lemonsEst. price €0.80–€1.60
- 2 teaspoons kosher saltEst. price €0.10–€0.25
- Scant 1/2 cup extra-virgin olive oilEst. price €1.20–€2.50
- 3 ounces arugula, preferably wild or baby (2 cups packed)Est. price €1.80–€3.00
- 2 small or 1 medium yellow squash, sliced paper-thinEst. price €1.00–€2.00
- 2 small or 1 medium zucchini, sliced paper-thinEst. price €1.00–€2.00
- 2 ounces aged pecorino cheeseEst. price €4.00–€7.00
- Freshly ground black pepperEst. price €0.05–€0.15
Steps
- 1Begin by grating the zest of one lemon directly into a jar or bowl that has a lid that fits tightly. Proceed to squeeze slightly less than 1/2 cup of juice from the lemons and combine it with the zest in the container. Then, add in the salt and oil before sealing the lid securely on the container. Shake the mixture vigorously to combine all ingredients thoroughly.
- 2Arrange the arugula evenly on a serving platter. Sprinkle the sliced squash and zucchini over the arugula. Shave the cheese using a vegetable peeler, distributing it across the salad. Give the dressing another quick shake before drizzling it over the vegetables. Finish by grinding fresh pepper on top before serving promptly.
Cultural note
Squash salads are popular in Mediterranean cuisine, where the combination of olive oil, lemon, and cheese is a classic flavor profile. The use of pecorino cheese adds a savory and tangy element to the dish.
Seasonal note
This Zesty Squash Salad is best made in the summer when yellow squash and zucchini are in season, providing the freshest and most flavorful ingredients.
Health note
This salad is a nutritious choice, rich in vitamins such as Vitamin C and minerals like zinc. It is high in healthy fats from olive oil and pecorino cheese, and a good source of fiber for digestive health.
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