Summery Zucchini Salad with Basil, Mint and Lemon

1 large zucchini, sliced thinly on a mandoline or

with a knife

1 large yellow squash, sliced thinly on a

mandoline or with a knife

Leaves from 2-3 mint sprigs, about 12 leaves Leaves from one small bunch of basil, about 18

leaves

2 tablespoons grated mild, white cheese (see

Notes)

1 1⁄2 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice

Kosher salt to taste

Freshly cracked pepper to taste

Instructions: Add the squash slices to a medium bowl. Chiffonade the herbs (see Notes) and add them to the bowl. Add the rest of the ingredients and toss to combine and serve.

If you want a more artful approach to plating, arrange the slices on a plate, alternating and overlapping the zucchini and yellow squash slices. Make the dressing separately. Then grate the cheese over the slices, sprinkle with salt, pepper and the herbs, and then drizzle the dressing over everything.

The ingredients are pretty hearty and can stand up to being made ahead. But if it will be several hours before serving, plate the zucchini and squash, cover with a just-damp paper towel and then plastic wrap and refrigerate. Do the same with the chiffonaded herbs. Assemble with the rest of the ingredients closer to serving.

Notes: Right now, the white cheese I am addicted to is Onetik Ossau Iraty, a French Basque sheep’s milk cheese that you can find at Central Market. Rich, creamy but firm and a little nutty and funky, it plays beautifully here with the fragrant herbs and the bright citrus of the lemon.

To chiffonade, stack the leaves on top of each other, roll them up tightly like a cigar, and slice through the roll thinly. That ensures even widths for the herbs. Do this in as many batches as necessary.

Makes 2 servings

Per serving: 191 calories, 12 g fat (4 g saturated fat), 1 mg cholesterol, 80 mg sodium, 14 g carbohydrates, 7 g dietary fiber, 5 g sugar, 9 g protein.