Name: This No-Cook Summer Side Dish Is Ready in 15 Minutes Flat
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 medium lemon; 1/4 cup extra-virgin olive oil; 2 cloves garlic, grated on a Microplane; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper, plus more for garnish; 2 medium summer squash and/or zucchini (about 8 ounces each), thinly sliced; 1/4 cup roughly chopped fresh basil, plus more for garnish; 1/2 cup (2 ounces) shaved Pecorino Romano cheese, divided; 1/4 cup roughly chopped smoked almonds

Ingredients

4 serv.

1 medium lemon
1/4 cup extra-virgin olive oil
2 cloves garlic, grated on a Microplane
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
2 medium summer squash and/or zucchini (about 8 ounces each), thinly sliced
1/4 cup roughly chopped fresh basil, plus more for garnish
1/2 cup (2 ounces) shaved Pecorino Romano cheese, divided
1/4 cup roughly chopped smoked almonds

Instructions

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1 Grate 1/2 teaspoon of zest from the lemon and set it aside. Juice the lemon and measure 2 tablespoons of juice into a large serving bowl. Add the olive oil, grated garlic, salt, and pepper and whisk to combine.
2 Add the sliced summer squash, chopped basil, and half of the Pecorino Romano to the bowl with the dressing and toss to coat. Sprinkle with the almonds, the reserved lemon zest, and the remaining Pecorino Romano. Garnish with additional pepper and basil as desired and serve. This salad is best enjoyed right after tossing it together, but the dressing can be made ahead and refrigerated in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!