Summer Squash and Basil Burrata Salad Recipe

Ingredients

• 3 medium zucchini
• 3 yellow squash
• 1/4 cup pine nuts
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon zest
• 5 basil leaves
• Salt and pepper, to taste
• 8 ounces burrata

Instructions

1. 1

   Using a vegetable peeler, peel the zucchini and yellow squash into thin strips.

2. 2

   Place the zucchini and squash into a large bowl.

3. 3

   Lightly toast the pine nuts in a small pan over low heat.

4. 4

   Whisk together the olive oil, lemon juice, Dijon, and lemon zest.

5. 5

   Chiffonade the basil by stacking the leaves on top of one another, rolling them into a cylinder, and thinly slicing them crosswise.

6. 6

   Add the basil to the vinaigrette and stir.

7. 7

   Slice the burrata into six portions.

8. 8

   Add half of the vinaigrette to the squash and toss.

9. 9

   Season the squash, to taste, with salt and pepper.

10. 10

    Place the squash on a platter.

11. 11

    Top with the burrata and pine nuts.

12. 12

    Drizzle the remaining vinaigrette over the burrata.

13. 13

    Garnish with lemon slices and more basil, if desired.