squash ribbon salad

A follow-up from yesterday. This may actually be my absolute favorite way to prepare/eat summer squash. A light vinegary salad to combat sweltering summer evenings. But just a warning - it needs to be prepared 2 hours ahead of mealtime. I forgot about that when I started making it last night. Doh!

Marinated Zucchini and Yellow Squash Salad
(adapted from Health Magazine, March 2009)

1/2 cup cider vinegar
4 tsp. sugar
1/2 tsp. salt, divided
2 lbs. zucchini and/or yellow squash
1 garlic clove, minced
1/2 cup packed fresh basil leaves
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
3 oz. part-skim mozzarella cheese, cut into 1/4 inch cubes.

• In a bowl, combine vinegar, sugar and 1/4 tsp. salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with a mandolin (1/16" thickness) or a harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours.
• In a food processor, add garlic, basil, lemon juice and olive oil, 1 Tbsp hot water and 1/4 tsp. salt. Process until smooth.
• Drain squash and divide among 4 plates. Top with cubed mozzarella and drizzle with basil oil.

Note: I'm quite intrigued by all the squash ribbon salads out there. This one with feta and mint sounds especially delicious!