ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shaved Summer Squash Salad

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Makes 8 servings
David Tanis, co-chef at Berkeley's Chez Panisse, created this dish after a day at the market when everything that appealed to him was a shade of gold. We've adapted it from his new book, A Platter of Figs and Other Recipes (Artisan, 2008; $35).


  • 2 pounds small yellow zucchini or other yellow summer squash
  • 1/2 pound ricotta salata cheese or mild feta
  • 12 squash blossoms (petals only)
  • Salt
  • Freshly ground black peper
  • 3 tablespoons extra-virgin olive oil
  • Juice from half a lemon

How to Make It

  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. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.

A Platter of Figs and Other Recipes; Chez Panisse, Berkeley, CA