This is a simple and beautiful way to enjoy summer squash at the height of its season. Thin ribbons of yellow and green summer squash are salted but not cooked, for a great texture. It’s even better with a few crushed Sungold tomatoes and crumbled feta.

 [amd-zlrecipe-recipe:92]

 

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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