Ingredients
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4 small yellow squash
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1 pint cherry tomatoes
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1/4 cup pine nuts
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1/2 cup feta cheese
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2 tbsp balsamic vinegar
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1/4 cup olive oil
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8 fresh basil leaves
Steps
1
Use a vegetable peeler to shave long strips of the yellow squash, cutting all the way to the seeds and stopping there. Discard seeds and add squash shavings to a large bowl.
2
Pour pine nuts into a small pan and toast over medium high heat for 3-4 minutes, stirring often, or until pine nuts are lightly browned. Remove and let cool. Chop the basil.
3
Halve the cherry tomatoes and toss with the shaved squash, pine nuts, feta cheese, vinegar, olive oil, and chopped basil. Chill until ready to serve.
