Summer Squash Salad with Crispy Prosciutto

Today is my favorite day of the year, the summer solstice! Even though we don’t have traditional “winter” here, I still live for the summer months. There is nothing better to me than long summer nights with the windows open and baseball on TV. That’s my happy place. Today I’m going out to dinner with my bestie, another summer super fan, to celebrate this most perfect day of the year.

To me, summer means all things good. Warmth, sunshine, long days, people seem to be more relaxed, tank tops…..the list goes on and on. Let’s not forget seriously delicious produce. I have to control myself at the farmers market because everything looks so good I just want to buy it all at once. I hope you’re ready for a few months of produce heavy recipes starting with this super simple salad from my new Cooking Light Big Book of Salads cookbook. This took about 10 minutes to make. That means more time to sit on the porch and watch the lazy summer days go by.

Summer Squash Salad with Crispy Prosciutto recipe from Cooking Light 

• 1 medium zucchini
• 2 medium yellow squash
• 1/4 teaspoon salt
• 2 tablespoons thinly sliced fresh mint
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 3 thin slices prosciutto (1 ounce), chopped
• 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese 

1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.