Shaved Summer Squash Salad

Ingredients

• 0.5 pound mild feta 
• 8  juice of lemon 
• 3 tablespoons olive oil extra-virgin
• 8 servings salt 
• 12  squash blossoms (petals only)
• 2 pounds zucchini yellow
• 8 servings peper black freshly ground
• 8 servings peper black freshly ground

Equipment

• bowl
• knife
• mandoline
• peeler

Directions

1. Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.
2. With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.
3. Season zucchini lightly with salt and pepper; toss gently.
4. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms.
5. Serve immediately.