Shaved Summer Squash + Tomato Salad
1 garlic clove, finely grated
¼ cup red wine vinegar
¾ teaspoon crushed red pepper flakes
⅓ cup olive oil, and 2 tablespoons
1 teaspoon kosher salt
1 pint cherry tomatoes, halved
1 pound mixed summer squash
4 ounces of fresh mozzarella, torn
Basil leaves, chives, dill, to garnish
Flaky salt for finishing
In a small bowl, whisk together garlic, red wine vinegar, red pepper, ⅓ cup olive oil and 1 teaspoon kosher salt. Taste, and adjust. Adding more salt or squeeze of lemon juice.
In a medium bowl, toss together halved tomatoes with 2 tablespoons of olive oil and a pinch of salt, set aside. Thinly slice squash using a very sharp knife, or preferably a mandoline.
Place squash onto serving plate, layering with tomatoes over top and all of its juices. Drizzle the dressing over and allow to sit for 5 minutes so the squash can absorb some of the dressing. Then top with freshly torn mozzarella, herbs and flaky salt.