Name: Summer-Squash Salad with Herbs and Pecorino Fresco
Yield: 4 servings
Ingredients: 1 pound small, young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large); 2 tablespoons fresh oregano or thyme leaves; 1 tablespoon extra-virgin olive oil; Freshly ground pepper; 6 ounces pecorino fresco, crumbled (about 1 1/2 cups)

Summer-Squash Salad with Herbs and Pecorino Fresco – a delicious recipe with summer, fresh oregano, extra-virgin olive oil, Freshly ground pepper, pecorino fresco. Easy to follow and perfect for any occasion.

Servings: 4 persons

1 pound small, young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large)
2 tablespoons fresh oregano or thyme leaves
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 ounces pecorino fresco, crumbled (about 1 1/2 cups)

Quick Info

Servings
4 servings
Category
Salads

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Summer-Squash Salad with Herbs and Pecorino Fresco

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