- 1 medium zucchini
- 1 medium yellow summer squash
- 5 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons chopped fennel fronds, plus more for garnish
With a mandoline, thinly slice the zucchini and yellow squash. Use the safety guard.
In a large bowl, toss the squash with the olive oil, vinegar, salt, pepper and fennel fronds.
The salad can be served cold, or it can be put under a hot broiler for 2 – 3 minutes to slightly char and wilt the squash.