Late Summer Squash Salad

Serves 4

2 Trombocinco - cut in 1/2" half moon shapes
1 yellow squash - cut in 1/2" half moon shapes
2 cloves garlic whole
1 pint cherry tomatoes -sliced in ½
2 Lg. handfuls Arugula - large bite size pieces
1/2 lb Montasio cheese - use veg peeler to shave
Lemon Verbena or lemon thyme to taste
S+P to taste

  1. Sauté squash in very hot sauté pan with evoo. Season and add 2 garlic cloves. Cook until very al dente and then spread out and cooling tray. When squash is cool toss with remaining ingredients and serve.

Red Wine Vinaigrette

2 Tbsp evoo (extra virgin olive oil)
6 Tbsp red wine vinegar
1 clove garlic minced
1 tsp dijon

  1. Mix all and adjust seasoning with salt & pepper till it tastes good to you.