What to Eat Now: Summer Squash

These gourds are gorgeous
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Bigger isn't always better.

Take summer squash: You should buy them young and small, when they're the most sweet and tender.

To showcase them in all their glory, we decided to make a salad out of golden squash blossoms and shaved raw zucchini. We brightened things up with some lemon and mint, added toasted pine nuts for crunch and topped it all off with salty shaved pecorino.

Make it for one. Make it for 10. It's that easy.

To learn more, read our story, "Love Blossoms."

Shaved Summer Squash with Pine Nuts and Pecorino

Recipe from the Tasting Table Test Kitchen

Yield: 4 to 6 servings

Prep Time: 25 minutes

Cook Time: N/A

Total Time: 25 minutes


2 pounds summer squash (mix of yellow crookneck, as well as medium and baby green zucchini)

10 mint leaves, torn

4 squash blossoms, stemmed and torn in half

2 Thai chiles, thinly sliced

¼ cup pine nuts, toasted

Juice and zest of ½ a lemon

2 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

Sea salt, to taste

¼ pound pecorino cheese, shaved


1. Using a mandoline or a vegetable peeler, shave the zucchini into very thin strips and the yellow crookneck squashes into round coins over a large bowl. Add the mint, squash blossoms, Thai chile, pine nuts, juice and zest of lemon, vinegar and olive oil to the squash. Sprinkle heavily with salt and gently toss.

2. Transfer the salad onto a platter. Top with the shaved pecorino and serve.

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