Looking for another sharp arrow in your summer squash quiver? Try this out!

Ingredients

2 medium summer squash | ends trimmed

salt

1 cup mint leaves | roughly torn

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 small melon | halved, seeded, and cut into thin half-moon slices

burrata cheese | or use any cheese of your picking - shaved parmesan is quite nice

pine nuts | or substitute any nut you have on hand.

salt

black pepper

Instructions

Step 1

Use a vegetable peeler and slice the summer squash lengthwise into very thin ribbons. Place the ribbons in a colander and sprinkle with salt. Toss the ribbons to distribute the salt and let sit for 5 minutes. Once the time is up, go ahead and pat the ribbons dry with a towel and put it into a large bowl.

Step 2

Add the mint, olive oil, balsamic vinegar, and a pinch of salt to the bowl with the summer squash. Mix.

Step 3

Arrange the melon in a layer on your serving plate (or individual plates). Place the summer squash mixture on top of the melons, piling it nice and high. Top with your burrata cheese, pine nuts. Sprinkle salt and freshly ground pepper and a light drizzle of olive oil. Serve immediately. Enjoy.