Summer Squash Salad
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Zucchini and Yellow Crookneck Squash
Burrata, Radish, Lemon, Red Chile, Pistachios, Edible Flowers
Sometimes it’s nice to serve a salad sans lettuce. Here, bountiful and seasonal summer squash step in for the ubiquitous mixed lettuces. Fresh and light, the salad is dressed simply with lemon juice and good olive oil.
Thinly sliced radish adds crunch and peppery notes, while cilantro leaves add the herbal character. A ball of burrata makes the salad fabulous with its mozzarella milky, grassy, floral notes and oozy creamy center. A few edible flowers make this salad even more summery.
Summer Squash Salad with Burrata Recipe
medium-sized zucchini, thinly sliced
medium-sized yellow crookneck squash, thinly sliced
radishes, thinly sliced
fruity olive oil
coarse sea salt and fresh ground pepper
lemon, half moons
roasted pistachio nuts, rough chopped
red fresno chile, finely sliced
ball of burrata
In a wide serving bowl, gently toss zucchini, yellow squash, and radish with lemon juice and olive oil. Season with salt and pepper.
Arrange lemon half-moons around the edges. Sprinkle pistachio nuts, chiles, and cilantro on top.
Slice a ball of burrata in half. Place it in the center of the salad, cut side up. Drizzle with a bit more olive oil. Season with a bit more salt and pepper. Garnish with edible flowers. These are marigolds, that have a mild orange-y citrus flavor.
Strawberry Caprese Salad with Burrata here
Smoky Pumpkin Risotto with Burrata here