Zucchini and Squash Salad


  • 2 zucchini (1 pound total), cut into thin slices 
  • 2 small yellow squashes (1 pound total), cut into thin slices 
  • Kosher salt and freshly ground pepper 
  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • 1/2 teaspoon Dijon mustard 
  • 1/2 teaspoon honey 
  • 1/4 cup pine nuts, toasted 
  • 1 ounce Pecorino Romano, coarsely grated (1/4 cup) 
  • 1/4 cup fresh basil leaves, torn if large


  1. Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl.
  2. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices.
  3. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper.
  4. Serve immediately, or let stand at room temperature up to 2 hours.

Source: Martha Stewart Zucchini and Squash Salad