Summer-Squash Salad with Parmesan & Pine Nuts

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Summer-Squash Salad with Parmesan & Pine Nuts

Thinly sliced summer squash, served raw, lends sweetness to a lemony salad studded with toasted pine nuts. Use a combination of zucchini and yellow squash to add color to the plate.

Total Time: 25 minutes
Hands-On Time: 25 minutes
Yield: 4 appetizer salads or side servings


  • 3 tablespoons fresh lemon juice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup pine nuts
  • 1 pound summer squash and zucchini, blossom ends trimmed
  • 2/3 cup Parmigiano-Reggiano cheese, peeled into strips or ribbons
  • Freshly ground black pepper, to taste


Preheat oven to 350°. In a small bowl, whisk together lemon juice, olive oil, and salt; adjust seasoning to taste, and set aside. Place pine nuts on a cookie sheet and bake until lightly browned, about 7 minutes. Slice squash and zucchini thinly with a mandoline or vegetable peeler, and toss with dressing. Top with slivers of Parmigiano-Reggiano, plus toasted pine nuts and pepper. Serve immediately.

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