Name: Summer Squash Salad
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: salad
Ingredients: 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling; 3 or 4 medium cloves garlic, crushed; 3 pounds (1.4kg) mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds; Kosher salt; 10 to 15 basil leaves, torn

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Recipes

In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes.

Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt.

Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil. Squash can be served warm, but is even better at room temperature or chilled.

1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling

3 pounds (1.4kg) mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds

Summer Squash Salad

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