Be sure to serve this salad with croutons or crusty bread alongside. The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need something to soak it up with. Read more about the underdog cheese, ricotta salata, here.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Whisk garlic, lemon zest, lemon juice, mustard, sugar, red pepper, ⅓ cup oil, and 1 tsp. salt in a small bowl until salt and sugar dissolve.
Step 2
Toss tomatoes and remaining 2 Tbsp. oil in a medium bowl; season with salt.
Step 3
Thinly shave squash on a mandoline or with a very sharp knife, some lengthwise, making long ribbons, and some crosswise, making thin rounds.
Step 4
Arrange squash on plates so ribbons curl and twist. Spoon tomato mixture over. Drizzle with dressing, then top with ricotta salata, basil, and chives.
