Cold Summer Zucchini Salad

I know that I’ve been slacking -its true. A trip to Toronto, a visit from my aunts, a visit from some other special someone, and now the flu and the past three weeks have been a whirlwind. But I’m back. I promise. Above, an easy easy salad that makes use of all the zucchini that has been appearing in my CSA, plus the tomatoes that are finally starting to roll in. I’ve long made a version of this salad, but I decided to use the recipe from this month’s Bon Appetit, and found the addition of lemon juice especially addictive. What this salad really needs, though, is perfectly ripe tomatoes, so add your own. And make sure to use a high-quality pecorino for the brightest flavor. In the last week, I’ve had this salad for lunch three times. That’s how much I like it. Give it a try!

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

One thought on “Cold Summer Zucchini Salad”

  1. Your photo is beautiful so if it tastes anything like it looks, we’ll be in great shape. Squash are in season right now and we have so many. I love the idea of the pecorino.

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