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Summer Squash Ribbons

20 May

Serving raw summer squash is a lovely change of pace. Sliced into ribbons, the squashes have a light, satisfying crunch and refreshing flavor. The addition of basil, pine nuts and a little goat cheese makes this a delectable, and healthy, summer salad or side dish.

1½ pounds squash
1 shallot, thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and freshly ground black pepper
¼ cup chiffonade of basil
¼ cup toasted pine nuts
2 ounces goat cheese


  1. Trim the ends off the squash, and using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
  2. Place in   a large bowl with the shallots, olive oil, and vinegar, and gently toss to combine. Let stand 10 minutes.
  3. Season with salt and pepper to taste. Then add the basil and pine nuts and gently toss to combine.
  4. Transfer to a serving dish and crumble goat cheese on top. Serve immediately.

Serves 4

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