Marinated summer squash salad from Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining (page 110) by Nancy Silverton and Carolynn Carreño

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ella's pinzimonio; Oven-roasted grapes on the vine; Marinated roasted sweet peppers; Glazed onions agrodolce; Marinated lentils; Chickpea purée alla Massolino; Bean salad with celery leaf pesto; White beans; Pan-roasted radicchio with balsamic vinaigrette; Braised garlic cloves; Garlic cloves confit; Faith's tomato salad with burrata and torn croutons; Charred Italian peppers; Charred Mexican peppers; Marinated pickled Italian peppers with anchovies and olives; Grilled spring onions with anchovies and burrata; Roasted spring onions with anchovies and burrata; Marinated olives and fresh pecorino; Grilled lamb shoulder chops with mint yogurt sauce; Balsamic-glazed mushrooms; Slow-roasted Roma tomatoes with garlic and thyme; Gino Angelini's braised artichokes; Charred broccolini with salami and burrata; Grilled escarole with salsa rustica; Prosciutto mozzarella parcels; Fett'unta; Garlic crostini; Pasta salad with bitter greens, Parmigiano cream, and guanciale; Roasted onions with crispy bread crumbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on September 05, 2017

    I really enjoyed this salad. I'm not normally much of a raw summer squash fan, but the marinating, dressing and plenitude of fresh herbs really transformed them into something wonderful. I did make a few changes, some based on necessity and some on taste. I forgot to press the squash early enough (12-24 hours), and regret that I didn't do it long enough (only 2-3 hours). The dressing became more watery than I would like after sitting for a while because of this. I also cut the amount of oil in half for the dressing. I prefer things on the more vinegary side, so this worked perfectly for me. I'd definitely suggesting tasting the dressing as you whisk the oil in, to see where you want to stop, as the oil ratio seems fairly high. On balance, I would make this again without hesitation, but definitely would take the time to press the squash for the full 24 hours. Oh, and I also cut back a little on salt and added some feta. I could go either way next time on that.

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