Zucchini and Basil Ribbon Salad

This is one simple and tasty summer salad!

2 small-medium (about 3/4 lb.) zucchini/summer squash, ends trimmed off 1 Tbsp. green onion, finely chopped 1 Tbsp. olive oil 1 tsp. white wine vinegar Salt and pepper to taste 3-4 Tbsp. basil, snipped in chiffonade ribbons 1 oz. crumbled feta cheese (+/- to your taste)

Cut squash lengthwise into long, thin ribbons, using a mandoline, vegetable peeler, or knife.

Toss gently with onion, olive oil, and vinegar. Let stand for 10-15 minutes.

Season to taste with salt and pepper, add basil, and gently toss to combine all.

Sprinkle with cheese on top. Enjoy!

Recipe created or adapted by Liz Talley, Urban Graze

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