Food & Wine

What's This?
Serving size 4
Total Time

Superfresh baby squash is terrific raw in this simple salad, which is studded with tangy-sweet currants, toasty nuts and salty ricotta salata cheese.


2 Tbsp red wine vinegar¼ tsp kosher salt2 Tbsp dried currants 1 lb baby summer squash, thinly sliced, preferably on a mandoline 2 cup mixed baby greens ¾ cup chopped basil 2 Tbsp extra-virgin olive oil ¼ cup roasted hazelnuts, chopped Shaved ricotta salata, for garnish ¼ tsp sugar


  1. In a small saucepan, combine the vinegar, salt, sugar and currants and warm over moderate heat just until the sugar dissolves. Remove the saucepan from the heat and let cool slightly. Drain, reserving 2 teaspoons of the pickling liquid.
  2. In a large bowl, toss the squash with the greens, basil, olive oil, currants and the pickling liquid. Transfer to a platter. Top with the hazelnuts, garnish with cheese and serve.

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Recipe Credit: Jimmy Bannos Jr.
Image Credit: John Kernick

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Tags: Dinner, Lunch, Main Dish, Healthy, Vegetarian, Squash, Easy

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