Summer Squash Salad with Basil and Parmigiano Reggiano

A bright, lemony salad that celebrates the flavors of fresh summer squash. The Calabrian chilis offer some heat and salinity with the pops of basil cooling it down. If you don’t have a big hunk of Parmigiano laying around, some Pecorino, Stracciatella or a few dollops of ricotta would also be great. Need more bread in your life? This would also be delicious on top of an olive oil toasted slice of Sullivan Street Sare or Sesamo.

Ingredients:

2 large Summer Squash 

1 Lemon, zested & juiced

2 Calabrian Chilis, sliced

8 leaves Basil, chiffonade

Hunk of Parmigiano Reggiano

Maldon Salt

Extra Virgin Olive Oil

Method:

Cut summer squash into ¼ inch thick slices and toss into a medium sized bowl and season with salt. Add the lemon zest, juice, and a drizzle of EVOO to the squash and toss until dressed. Fold the basil through the squash. Spread out onto a large serving plate and top with sliced Calabrian chilis. Add a little Maldon salt and, using a microplane, grate Parmigiano Reggiano over the top of the salad.